Preheat your oven to 350°F (175°C). Gather your ingredients and equipment.

In a small bowl, combine sugar and ground cinnamon. Set aside.

Unroll the crescent dough and stretch it larger than the baking dish.

Brush the bottom of the baking dish with melted butter and sprinkle half of the cinnamon sugar mixture.

Place one layer of the rolled-out crescent dough in the dish and par-bake for 5-6 minutes.

In a mixing bowl, whisk softened cream cheese until creamy, then incorporate condensed milk, egg, and vanilla.

Pour the cheesecake filling over the par-baked crescent dough evenly.

Place the second layer of crescent dough over the cheesecake filling, brush with melted butter, and sprinkle with remaining cinnamon sugar.

Bake for 30-35 minutes until the top is golden brown and filling is set.

Cool completely at room temperature, then refrigerate for at least 4 hours before slicing.

Slice the cheesecake into bars and serve with honey or fresh fruit.