2 (8 oz) packages cream cheese, softened
1 cup sugar
1 t vanilla
2 (8 oz) cans refrigerated crescent rolls
3/4 cup white sugar
1 t cinnamon
1/2 cup butter, softened
Preheat oven to 350. Grease a 9x13 pan. Beat the cream cheese with 1 cup of sugar and vanilla until smooth. Unroll the cans of crescent rolls and roll each sheet into a 9x13 rectangle. Place one rectangle into the bottom of prepared 9x13 pan. Evenly spread the cream cheese mixture on top of the dough. Place the second sheet of crescent dough on top. Mix together 3/4 cups of sugar, cinnamon and butter. Dot the mixture on top of the cheesecake. Bake at 350 until the crescent dough has puffed and turned golden, about 30 minutes. Let cool for a few minutes or completely. Serve with honey drizzled over the top and with vanilla ice cream, if desired.