NATHON’S MEXICAN CHEESECAKE

2 cans (8 count each) crescent roll dough
2 pkg (8 ounce each) cream cheese, softened
1 cup plus 1/4 tsp sugar, divided use
1 tsp vanilla
2 tbsp butter, melted
1/4 tsp cinnamon

Preheat oven to 350 degrees F.

Unroll one can of crescent dough and line the bottom of a baking dish.

Mix together cream cheese, 1 cup sugar, and vanilla. Spread this on the croissant layer, but not to ends.

Unroll second layer of croissant dough on top of cream cheese mixture (pinch ends of croissants together).

Top this layer with the melted butter, 1/4 tsp cinnamon, and remaining 1/4 tsp sugar.

Bake 350 degrees for 30 minutes