Sopapilla Cheesecake

3 (8oz) packages cream cheese, softened
1 1/2 cups sugar
1 1/2 tsp vanilla extract
2 (8oz) cans crescent roll dough
Topping:
1/2 cup melted butter
1/2 cup brown sugar
1 tsp cinnamon
1/4 cup sliced almonds

Preheat oven to 350 degrees

Beat cream cheese with the 1 1/2 cups sugar, and vanilla until smooth.  Unroll the cans of crescent rolls and shape each into a separate 9x 13 rectangle (rolling pin if necessary).  Press one piece into the bottom of sprayed 9x13 baking dish.  Evenly spread cream cheese mix on top, then cover with the remaining dough.

Drizzle topping butter over cheesecake.  Stir brown sugar and cinnamon together and sprinkle on top of butter.  Add sliced almonds.

Bake until crescent roll has puffed and is golden brown. About 45 minutes.  Cool completely and cut into squares.

I found that pulling the dish at the 45 minute mark had the golden brown and puffy result but it was still sloshy as you pulled the pan.  This is what I think you want.  It should be alittle bit mobile under that crescent roll. Also, note that the crescent roll deflated but not along the edge - if you feel this edge it felt wet - but this is the cream cheese not the rolls.  You are good to eat.

Modifications:

Make as indicated except do not add the topping ingredients - instead add blueberry pie filling on top after it has baked and cooled.  Or red raspberry pie filling. Or apple. Or lemon.  Pretty much anything would work.  This is blueberry.  Tried it over the completed above recipe and simply did not care for the sugar topping with the blueberry pie filling so I'd recommend tossing the topping and going with the filling.  Course I also would probably just make a normal cheesecake as it's the same amount of effort to me.  But, these were good!