1️⃣ Preheat the oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick cooking spray or line with parchment paper for easy removal.

2️⃣ Prepare the cinnamon-sugar mix:
In a small bowl, mix together ½ cup granulated sugar and 2 teaspoons ground cinnamon. Set aside.

3️⃣ Layer the first crescent dough:
Roll out one can of crescent roll dough and press it evenly into the bottom of the prepared baking dish. Pinch together any perforations to create a seamless layer.

4️⃣ Make the cheesecake filling:
In a large mixing bowl, beat together softened cream cheese and 1 cup granulated sugar until smooth and creamy. Add vanilla extract and egg; continue beating until fully combined.

5️⃣ Assemble the layers:
Spread the cheesecake filling evenly over the crescent roll layer. Roll out the second can of crescent dough and carefully place it on top of the filling, pinching seams together.

6️⃣ Add the cinnamon-sugar topping:
Sprinkle the prepared cinnamon-sugar mixture evenly over the top crescent dough layer. For extra richness, lightly brush the top with melted butter before adding the cinnamon-sugar mixture (optional but recommended).

7️⃣ Bake:
Bake for 30–35 minutes, or until the top is golden brown and slightly puffed. Remove from oven and allow to cool completely at room temperature.

8️⃣ Chill and serve:
Once cooled, refrigerate the bars for at least 2 hours to fully set. Slice into squares or bars and serve chilled or at room temperature.