Sopapilla Cheesecake Bars

Heat oven to 350°F. In 1-quart saucepan, melt butter pieces over low heat for 2 to 3 minutes or until completely liquid and no pieces remain. Remove from heat. 

Unroll 1 can of dough. Stretch the dough to cover bottom of ungreased 13x9-inch (3-quart) glass baking dish. Firmly press along the crescent roll perforations to seal together.

In medium bowl, beat cream cheese and 1 cup of the sugar with electric mixer on medium speed until smooth, occasionally scraping down side of bowl. Beat in vanilla. 

Using a small metal spatula, spread cream cheese mixture over the dough in baking dish.

Unroll second can of dough onto a lightly floured large piece of cooking parchment paper. Firmly press along the crescent roll perforations to seal together. 

Then, carefully turn the dough over on top of the cream cheese filling, slowly peeling the parchment away. 

Slowly pour the melted butter evenly over top of dough. In a small bowl, mix remaining 1/2 cup of the sugar with the cinnamon until blended. Sprinkle evenly over melted butter.

Place the baking dish in the oven on the middle rack, and bake for 30 to 35 minutes, or until the bars are set when the dish is gently shaken. Allow the bars to cool on a cooling rack for 30 minutes. 

Refrigerate uncovered for at least 30 minutes to firm up the filling, making it easier to cleanly cut. For 12 bars, slice into 4 rows by 3 rows. Store covered in a single layer in the refrigerator for up to 3 days.