Sopapilla Cheesecake

This recipe makes a great treat for a morning (think cheese danish) and could also be a nice end to a Mexican meal.  It's fairly easy to make and I even assembled it the night before, stored it in the fridge, and then baked it in the morning.   

  

SOPAPILLA CHEESECAKE  

2 (8 ounce) packages cream cheese
2 (8 ounce) packages refrigerated crescent dinner rolls 
1 cup sugar 
1 teaspoon vanilla extract or 1 teaspoon almond extract 
1/2 cup margarine or butter, melted 
1/2 cup cinnamon sugar 

Lightly spray a 9 x 13 baking pan.  Unroll one package of refrigerated crescent rolls and press into the bottom of the pan.  Blend together the cream cheese, sugar and extract.  Spread over the crescent rolls.  Unroll the other can of crescent rolls and place on top of cream cheese mixture.

Pour one stick of melted butter or margarine over the top and sprinkle with about 1/2 cup of the cinnamon sugar mixture.  Bake at 350 degrees for 30 minutes.

I followed the recipe from food.com 

Alterations: I've cut the melted butter in half (at least) and I use a brush to spread it on the top.  I've also found that pressing the second package of crescent rolls onto wax paper first, and then laying on top of the cream cheese layer is significantly easier than pressing it directly into the pan.