Preheat oven to 350 degrees

Spray a 9x13 pan with cooking spray.

Roll out one package crescent rolls and place in the bottom of the pan making sure to stretch it out and it reaches the sides of the pan. Pinch seams together to create one pastry.

Bake for 5-7 minutes until just baked. (it will bake more when the whole dessert is in the oven.)

While the bottom crust is baking, make the cream cheese mixture.

In a medium-sized mixing bowl of an electric mixer combine the cream cheese, sugar, and vanilla and mix until creamy and smooth.

Once the bottom crust is baked, remove from oven and let cool.

Spread cream cheese mixture over top of the bottom crust. Smooth out over the entire crust.

Place remaining crescent rolls on top of the cream cheese layer. Pinch seams together and make crescent rolls go to the edge of the pan.

Using a pastry brush or the back of a spoon, spread the melted butter over the crust.

Sprinkle with cinnamon sugar mixture. Use a pastry brush or your hands to spread cinnamon sugar over the entire top crust.

Bake for 25-30 minutes or until golden brown. Remove from oven and let cool completely before slicing.

This is best served room temperature or cold. If you cut into it too early, the cream cheese layer may be runny.