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1. In a large mixing bowl, combine the softened cream cheese, granulated sugar, and vanilla extract.
2. Using an electric mixer, beat the mixture on medium speed until it is smooth and creamy, about 2-3 minutes. Ensure there are no lumps in the cream cheese.
3. Set the mixture aside while you prepare the crescent roll layers.
4. Preheat your oven to 350°F (175°C).
5. Open the first can of crescent roll dough and unroll it onto a lightly greased 9×13 inch baking dish. Press the dough into the bottom of the dish, ensuring there are no gaps or holes.
6. Spread the cream cheese filling evenly over the crescent roll layer using a spatula.
7. Open the second can of crescent roll dough and unroll it over the cream cheese filling. Press the dough gently to seal any gaps.
8. In a small bowl, combine the melted butter and ground cinnamon. Mix well until the cinnamon is evenly distributed in the butter.
9. Using a pastry brush, generously brush the cinnamon butter mixture over the top layer of crescent roll dough, ensuring it is evenly coated.
10. Sprinkle any remaining cinnamon sugar mixture over the top for added flavor.
11. Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the edges are bubbly.
12. Once baked, remove the dish from the oven and allow it to cool at room temperature for about 15-20 minutes.
13. Transfer the dish to the refrigerator and chill for at least 2 hours to allow the filling to set properly.
14. Once chilled, remove the sopapilla cheesecake from the refrigerator.
15. Using a sharp knife, cut the dessert into squares or rectangles, depending on your preference.
16. Dust the top of each piece with powdered sugar for a beautiful presentation.
17. Serve the sopapilla cheesecake dessert chilled or at room temperature. It pairs wonderfully with whipped cream or a scoop of vanilla ice cream if desired.

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