Cup of Yum
1. Preheat oven to 350F degrees.
2. Spray a 9 x 13 baking pan with nonstick cooking spray or butter it. Set aside.
3. Unroll one can of crescent roll dough, layer it onto the bottom of the pan, pressing seams together, or use a rolling pin to shape it into a 9x13-inch rectangle before adding it to the pan.
4. In a medium bowl, beat cream cheese and white sugar together until light and creamy, about 2-3 minutes on medium-high speed. Stop to scrape the sides and bottom of the bowl. NOTE: if you want to make a thinner cheesecake layer, you can use only 2-3 packages of cream cheese; I prefer it on the thicker side.
5. Add cinnamon, vanilla, and egg, mixing until blended. Add flour if you want a denser texture. This cheesecake is very creamy.
6. Evenly spread the cream cheese mixture into the baking dish over the crescent dough layer.
7. Unroll the remaining can of crescent roll dough and layer it on top of the cheesecake layer. Try pressing the seams together before adding it to the pan, or use a rolling pin to shape it into a 9x13-inch rectangle before adding it to the pan.

Butter Mixture:

Cup of Yum
1. Mix brown sugar and cinnamon in a medium bowl. Set aside.
2. Drizzle the top crescent dough layer with the melted butter. Distribute evenly.
3. Sprinkle over the sugar and cinnamon mixture.
4. Bake uncovered in the preheated oven for 30-40 minutes until the crescent dough has puffed and turned golden brown. If you peek at the bottom layer, it should be a light golden color.
5. Cool completely in the pan before transferring to the refrigerator for at least 3 hours.
6. Cut into squares and serve drizzled with honey.