Deceptively easy, and incredibly delicious!
1 cup sugar
1 tsp. Mexican vanilla (do use the Mexican vanilla if you can get it — it adds a nice nuance to the flavor)
2 (8 oz.) cans refrigerated crescent rolls
1 tsp. cinnamon
1/2 cup butter, melted
Honey for drizzling
Preheat oven to 350 degrees. Lightly grease a 9×13 inch baking dish.
Unroll one can of the crescent rolls, and lay the dough across the bottom of the dish, pressing seams together and patting out slightly, if necessary, to fill the dish. Spread the cream cheese mixture evenly over the dough. Unroll the second can of crescent rolls and lay them over the cream cheese, covering as completely as possible. (Don’t worry if all seams aren’t together … they will come together in the baking.) Stir together 3/4 cup of sugar, cinnamon, and melted butter. Spread the mixture evenly over the top of the cheesecake.
Bake until the puffed and golden brown, about 30 minutes. Remove from the oven and drizzle lightly with honey. Cool completely in the pan before cutting into squares.