Sopapilla Cheesecake

If you have never had sopapilla cheesecake you haven't really lived.  This is a staple at a lot of events around here at least.  It has some really simple ingredients, but it's about the best thing you can do with canned crescent rolls!

Sopapilla Cheesecake Pie

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Ingredients:
2 (8 oz) pkg cream cheese (softened), 1 c. white sugar, 1 t. vanilla, 2 (8 oz) can refrigerated crescent rolls, 3/4 c. white sugar, 1 t. ground cinnamon, 1/2 c. butter (room temp), 1/4 c. honey
Instructions:  
1. Heat over to 350.  Spray 9x13 pan with cooking spray.
2.  Beat the cream cheese with 1 c. of sugar, and vanilla until smooth.
3.  Unroll a can of crescent roll dough and use a rolling pin to shape each piece in 9x13 inch rectangle.  Press the seems together.  Put 1 in the bottom of the pan.
4.  Evenly spread the cream cheese mix over the first crescent triangle.  Top with remaining piece of crescent dough.
5.  Crumble together sugar, cinnamon, and butter.  Dot the mix over the top of the top crescent roll.
6.  Bake for about 30 minutes (crescent dough should be puffed and golden brown).
7.  Drizzle with honey (I used about half the amount).  Cool completely.  Cut into 12 squares.