Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
Prepare the base layer: Unroll one can of crescent roll dough and press it into the bottom of the prepared baking dish, pinching together any seams to form a solid layer.
Make the cheesecake filling: In a medium bowl, blend together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Spread this mixture evenly over the crescent roll layer in the dish.
Add the top layer: Unroll the second can of crescent roll dough and carefully lay it over the cheesecake filling, pinching the seams to seal.
Add topping: Mix the melted butter, brown sugar, and cinnamon in a small bowl. Drizzle this sweet buttery mixture over the top dough layer.
Bake: Place the baking dish in the preheated oven and bake for about 30 minutes, or until the crescent dough has puffed up and turned golden brown.
Cool and serve: Allow the cheesecake to cool at room temperature for at least 20 minutes before slicing. For best results, let it chill in the refrigerator for an hour or two to fully set before serving.
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