Prepare Cinnamon-Sugar: In a small bowl, combine 3 tablespoons of granulated sugar with 1½ teaspoons of cinnamon, mixing until well blended.

Craft the Base Layer: Preheat your oven to 350°F (175°C). Unroll the refrigerated crescent roll dough onto a greased baking dish, pressing the seams together to form an even layer.

Mix the Cheesecake Filling: In a large mixing bowl, beat 2 packages of softened cream cheese with ¾ cup of granulated sugar until smooth. Add 2 eggs and 1 teaspoon of vanilla extract, mixing until just combined.

Assemble: Pour the cheesecake filling over the crescent roll base, smoothing it. Sprinkle half of the cinnamon-sugar mixture over the filling.

Bake: Place in the oven and bake for approximately 28–30 minutes until edges are set and slightly golden.

Chill: Once baked, cool at room temperature for about 1 hour, then transfer to the refrigerator and chill for at least 3 hours.