Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line with parchment paper for easier removal.

Prepare the bottom crust. Unroll one can of crescent dough and gently press it into the bottom of the baking dish. Pinch any seams together to form a solid base.

Make the cheesecake filling. In a mixing bowl, beat the softened cream cheese and 1 cup of sugar together until smooth. Add the vanilla extract and mix until combined.

Spread the filling. Pour the cream cheese mixture over the bottom crust and smooth it out evenly using a spatula.

Add the top layer. Unroll the second can of crescent dough and carefully lay it over the filling, pinching seams and covering the cheesecake mixture completely.

Add the topping. Pour the melted butter evenly over the top crust. In a small bowl, mix the 1/4 cup sugar and cinnamon, then sprinkle over the butter.

Bake for 30–35 minutes, or until the top is golden brown and slightly puffed. Let cool at room temperature for at least 30 minutes.

Chill before slicing. Refrigerate for 1–2 hours for cleaner cuts and a firmer texture.