1. **Preheat:** Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with cooking spray.

2. **Prep the Cinnamon Sugar:** In a small bowl, whisk together the ½ cup sugar and 1 tablespoon cinnamon. Sprinkle about half of this mixture evenly over the bottom of the greased baking dish.

3. **Bottom Crust:** Unroll one can of crescent dough. (If using rolls, pinch the seams together firmly to create a single sheet). Lay the dough carefully into the baking dish on top of the cinnamon sugar, stretching it to fit the corners.

4. **Make the Filling:** In a large bowl or stand mixer, beat the softened cream cheese and 1 cup sugar until smooth and creamy. Add the egg and vanilla extract. Beat just until combined. (Do not overbeat once the egg is added).

5. **Fill:** Spread the cream cheese mixture evenly over the bottom layer of dough.

6. **Top Crust:** Unroll the second can of crescent dough. Place it on top of the cheesecake layer. (Tip: Unroll it on parchment paper first to get the size right, then flip it onto the cheese layer).

7. **Finish:** Brush the top dough generously with the melted butter. Sprinkle the remaining cinnamon-sugar mixture over the butter.

8. **Bake:** Bake for 30–35 minutes, or until the pastry is golden brown and puffy, and the center doesn’t jiggle too much.

9. **Chill:** Remove from the oven. Let it cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to let the cheesecake layer set completely.

10. **Serve:** Slice into squares and serve chilled. Drizzle with honey or caramel sauce for extra decadence.