Sopapilla Cheesecake

First time i had  Sopapilla  many years ago at a place here in town called 'Ponchos',where my hubby took me for dinner.It was  sprinkled with powder sugar,served along side honey.It is a Latin American/Mexican dessert.It vaguely reminded me of sweet version of Indian crispy 'Katchori' and thats what  i call it at home.
            I  had never tasted the  Sopapilla  transformed to a Cheesecake before.When my friend Emily brought it to the party...ohhhhh it looked ....hmmm...can you say drool? Here is  how she made this divine dessert.

• 2 pkgs crescent rolls
• 1 stick butter
• 2 pkgs cream cheese, room temp
• 1 ½ c sugar
• 1 tsp vanilla
• cinnamon/sugar blend to sprinkle on top(Eyeball it)

Spray 9 x 13 pan. Place one layer of crescent rolls on bottom of pan; press seams together. In bowl, mix together 1 stick cream cheese and ½ c sugar until very fluffy (like egg whites). Add second cream cheese pkg and ½ c sugar. Mix again until fluffy. Add ½ c sugar and vanilla; mix until fluffy. Spread over crescent rolls. Add second can of rolls – don’t press together. Sprinkle with cinnamon/sugar blend. Melt butter and pour on top. Bake at 350 degrees for 15 – 20 minutes.Your taste buds will thank you after eating this.
This is how you say  "Sopapilla" :
"ll" is silent in this Spanish  dessert..so it sounds like (So-Pa-Pia).