Unroll one package of crescent rolls into the bottom of the baking dish. Push/roll to cover the bottom and use your fingers to seal the seams.
In a microwave safe bowl, melt the cream cheese in three or four 45 second intervals, stirring between each.
When softened, stir in 1 cup of the sugar and vanilla. Spread over the bottom layer.
Unroll the second can of crescent rolls and spread over the cream cheese layer. Seal the seams with your fingers.
Mix the remaining ½ cup sugar and cinnamon together and set aside.
Melt butter in the microwave. Pour over the top layer - use a basting brush to spread evenly. Sprinkle the cinnamon-sugar mixture on top.
Bake for 30-35 minutes, or until top and bottom are browned and mixture is bubbling. Cool completely before cutting. Serve cold or at room temperature.
Recipe by Baked In at https://www.baked-in.com/2012/05/21/sopapilla-cheesecake-bars/