Sopapilla Cheesecake

This one comes from Beth Moore's blog.  I've had the awesome opportunity to attend one of Beth's Bible studies at Houston First Baptist when she did Here and Now, There and Then, a lecture series on Revelation.  My friend Abby and I went the entire 10 week series in the fall semester of 2009.  If you get the chance to do this study now that it's officially published -- do it!  It was so incredibly interesting and what fun it was to be there live while it was recorded for Lifeway!  Anyway, I'm totally offtrack now... Back to the recipe -- I stumbled on this recipe on her blog after having it at a church potluck and searching for the recipe.  This is so easy to throw together and sinfully yummy.  :)  I've also successfully halved the recipe and baked it in an 8x8 pan.

Ingredients:
2 (8 oz) packages cream cheese
2 (8 oz) packages refrigerated crescent dinner rolls
1 cup sugar
1 teaspoon vanilla extract or almond extract
1/2 cup butter, melted
1/2 cup cinnamon sugar (combine about 1/2 cup sugar with 1 TBS cinnamon)

Directions:
In a 9×13 baking pan, unroll one package of refrigerated crescent rolls and line the bottom of the pan; flattening and pressing the seams as you go.  Mix together the cream cheese, sugar, and extract and 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 over the top and sprinkle with about 1/2 cup of the cinnamon sugar mixture.  Bake at 350 degrees for 30 minutes.