Sopapilla Cheesecake

Easter was a relaxing day. I went to church with my Mom, brother, and one of my cousins (Hi, Holly!) saved us a seat, which was a good thing because.... The building overflowed with celebrators. I always enjoy a traffic jam after church, it's about the only time I'm grateful for a crowd on the road!
I headed to my Aunt's house for lunch, and an intense game of basketball...fine...we play HORSE, with some seasonal word like, "BUNNY." My cousin, Brian won, but I came in second, so watch out, July 4th is just around the corner. And for dessert...
This was the week of 'work recipes.' (I guess, we do a lot of eating at work.) The following recipe is something I never had until two years ago, but a lot of the other gals I work with said it was a family favorite, and now it's one of mine too. One of the parents brought it again this Christmas, and provided the recipe for us. I made it this Easter to 'be different'....and also because my jelly bean cookies ran into a little hitch called 'My dog ruined my dessert, take #567.' There are several variations of this dessert I haven't tried, but this one works for me! It's really sweet, but yummy if you like cheesecake, and by the way, I don't really like cheesecake, but I like this, so....take that for what it's worth.
Sopapilla Cheesecake
Ingredients:
2 cans Regular Crescent Rolls
1 8oz pkg of cream cheese
2 cup Sugar
2 sticks Butter
Cinnamon
Instructions:
Preheat oven to 350 degrees.
Roll out one can of crescent rolls to cover the bottom of the pan. Mix cream cheese, 1 c. sugar, and 1 stick of softened butter. Spread over crescent rolls.
Lay second can of rolls over cream cheese mixture. Melt butter, add 1 c. of sugar and pour over top and sprinkle with cinnamon.
Bake at 350F for 30 minutes, or until golden brown.
Let cool, cut into squares and serve.