In a small bowl, combine the ground cinnamon and ½ cup of granulated sugar. Mix until well blended. Set aside.

Preheat your oven to 350°F (175°C).

Unroll one package of refrigerated crescent roll dough onto a lightly greased baking dish. Press the seams together to create a solid base.

In a mixing bowl, combine softened cream cheese and ¾ cup granulated sugar. Use an electric mixer until smooth. Add in one egg and 1½ teaspoons of vanilla extract, mixing until combined.

Spread the cheesecake filling evenly over the crescent roll dough. Unroll the second package of crescent roll dough and lay it over the top, pressing down gently.

Drizzle three tablespoons of melted butter over the top layer of dough. Sprinkle the cinnamon sugar mixture over everything.

Bake for approximately 28 minutes or until golden brown and bubbly. Let it cool at room temperature before refrigerating for at least three hours.