Preheat your oven to 350°F. Grease a 9x13 inch baking dish with butter or cooking spray.

Unroll one can of crescent dough and lay it flat in the bottom of the prepared baking dish. Press the dough evenly to cover the bottom of the dish.

In a small bowl, mix 1/2 cup of granulated sugar and 1 tablespoon of ground cinnamon. Sprinkle half of this mixture over the dough layer.

In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.

Add 1 cup of sugar and 1 teaspoon of vanilla extract to the cream cheese, and beat until well combined. Add the eggs one at a time, beating well after each addition.

Pour the cream cheese mixture over the dough in the baking dish, spreading it evenly with a spatula.

Unroll the second can of crescent dough and lay it over the cheesecake filling.

Sprinkle the remaining cinnamon sugar mixture evenly over the top dough layer.

Bake in the preheated oven for 35-40 minutes, or until the top is golden brown. Remove from oven and let cool completely in the dish before slicing.

Once cooled, cut into bars and serve chilled. These bars are perfect for wedding dessert tables or as a special treat at home.

Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual bars tightly wrapped in plastic wrap for up to 2 months.