SOPAPILLA CHEESECAKE

SOPAPILLA CHEESECAKE

http://allrecipes.com/recipe/sopapilla-cheesecake-dessert/detail.aspx
This is so delish!  Did it for Cinco De Mayo 2012.  Good hot or cold.  I read some of the comments and did those changes.  Would be good too if added some pie filling (any kind) on top of cream cheese mixture.

• 3 (8 ounce) packages cream cheese, softened
• 1 1/2 cups white sugar (I did 1/2 cup white and 1/2 cup brown)
• 1 1/2 teaspoons vanilla extract (I did 2 tsp)
• 2 (8 ounce) cans crescent roll dough
•  
• 1/2 cup melted butter (did 6T)
• 1/2 cup white sugar
• 1 teaspoon ground cinnamon (did 2 tsp)
• 1/4 cup sliced almonds (didn't add)
• ---
• honey (drizzled on top after cooked) - liked but I think next time I would just have it available to put on individual servings

Directions

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Beat the cream cheese with 1 1/2 (or 1 c) cups of sugar, and the vanilla extract in a bowl until smooth. Unroll the cans of crescent roll dough, and use a rolling pin to shape the each piece into 9x13 inch rectangles (didn't use the rolling pin - just pinched them together). Press one piece into the bottom of a 9x13 inch baking dish. (next time I would add 1/2 of the sugar/cinnamon mixture here) Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. (rolled them out onto a piece of wax paper - then laid on top and took of wax paper)
3. Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup of sugar together with the cinnamon in a small bowl, and sprinkle over the cheesecake along with the almonds.
4. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 45 minutes. Cool completely in the pan before cutting into 12 squares.