Sugar-Free Crescent Sopapilla Cheesecake

• 2 (16 ounce) refrigerated crescent dinner rolls
• 2 (8 ounce) cream cheese
• 1 cup Splenda sugar substitute
• 1 teaspoon vanilla extract
• 1/2 cup butter or 1/2 cup margarine, melted
• Cinnamon topping
• 1/2 cup Splenda sugar substitute
• 2 tablespoons cinnamon

1. Preheat oven to 350 degrees.
2. Using a 9 x 13 glass or metal baking pan unroll one package of crescent rolls and spread into bottom of pan.
3. Mix together cream cheese, splenda, and vanilla.
4. Spread over crescent rolls.
5. Unroll second package of crescent rolls and spread over cheese mixture.
6. Pour melted butter or margarine over crescent rolls and top with cinnamon mixture***.(see top for cinnamon mixture).

rolls, cream cheese, splenda sugar substitute, vanilla, butter, cinnamon topping, splenda sugar substitute, cinnamon

Taken from www.food.com/recipe/sugar-free-crescent-sopapilla-cheesecake-433145 (may not work)