Sopaipilla / Sopapilla Cheesecake

• 2 (8 ounce) cans crescent rolls
• 2 (8 ounce) cream cheese, softened
• 2 cups sugar, divided
• 2 teaspoons vanilla, divided
• 12 cup margarine (not spread or tub product) or 12 cup butter (not spread or tub product)
• ground cinnamon

1. With one (1) can of crescent rolls, line the bottom of a 9 x 13 pan sprayed with Pam.
2. Stretch dough and pinch holes closed to form a crust.
3. Blend together, with mixer, softened cream cheese, 1 cup of sugar and 1 teaspoons vanilla.
4. Spread cheese mixture evenly over the dough but not too close to the edges.
5. Stretch the second can of crescent rolls over the cream cheese mixture to form a top crust.
6. Melt oleo, blending in 1 cup of sugar and 1 teaspoons vanilla.
7. Pour evenly over the crust and sprinkle generously with cinnamon.
8. Bake at 350 for about 30 minutes until bubbling and bottom crust is slightly browned.
9. Let cool and refrigerate before cutting into squares.

crescent rolls, cream cheese, sugar, vanilla, margarine, ground cinnamon

Taken from www.food.com/recipe/sopaipilla-sopapilla-cheesecake-121597 (may not work)