2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 teaspoon vanilla extract
2 (8 ounce) cans refrigerated crescent rolls
3/4 cup white sugar
1 teaspoon cinnamon
1/2 cup butter, room temperature
1/4 cup honey

• Preheat an oven to 350 degrees. Spray 9×13 inch baking dish with cooking spray.
• Beat softened cream cheese with 1 cup of sugar and vanilla extract in a bowl until smooth.
• Unroll the cans of crescent roll dough creating one large rectangle per can. Press one rectangle piece into the bottom of a your baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter (it’s easiest to use your hands to make sure the ingredients are evenly mixed). Dot the mixture over the top of the cheesecake.
• Bake 30 minutes. Remove from the oven and drizzle with honey. Allow to cool, then serve.