Sopapilla Cheesecake

2 (8 ounce) packages cream cheese, softened to room temperature
2 cups white sugar/Stevia or Splenda
1 1/2 teaspoons vanilla extract
2 (8 ounce) cans crescent roll dough

1/2 cup melted butter
1/2 cup white sugar
1 teaspoon ground cinnamon

Preheat an oven to 350 degrees.  Lightly spray a 9×13 inch pan with cooking spray.

Mix the cream cheese with 2 cups of sugar, and vanilla extract in a bowl until smooth.  Set aside.

Remove crescent roll dough from the can and gently unroll on a lightly floured surface.  Using a rolling pin, roll the dough into a 9×13 inch rectangle.  Gently lift the dough into the bottom of a 9×13 inch baking dish.

Spread the cream cheese mixture on top of the dough.  

Repeat the process with the remaining can of dough.

Drizzle the melted butter over the top layer of the cheesecake, using your fingertips to spread it around evenly.

Stir the remaining 1/2 cup of sugar together with the cinnamon in a small bowl, and sprinkle over the cheesecake.

Bake for about 20 minutes or until golden. Cool completely in the pan before cutting into 12 squares.

Drizzle each piece with honey and you’ll go out of your mind with delight!

This can also be made in a cast iron Dutch oven, placed over hot coals with coals on the lid.  Once the wind dies down, I’ll let you know how it works.

Note to Self:  Read and acquaint yourself with your Nikon camera so that your pictures aren’t so dark. Please?