CRESCENT ROLL CHEESECAKE

2 cans of 8-count crescent rolls
8 oz cream cheese
3 oz sour cream
1 cup sugar
1/2 tsp ground cinnamon
1 tsp vanilla extract
pinch salt
1/2 stick of real butter (not margarine)
A little more sugar & cinammon for sprinkleage

Take one can of crescent rolls and press them out on the bottom of a 9x13 baking pan to form the bottom crust. I use a glass pan, and spray just a teeny bit of Pam and wipe it around first to make sure it doesn't stick.

Mix together cream cheese, sour cream, sugar, cinnamon, vanilla, and salt until smooth and creamy. Using a hand mixer really helps here, as does using room-temperature cream cheese.

Spread the mixture evenly over the crust.

Lay out 2nd can of crescent rolls (pressed out flat as before) on top.

Melt the butter and drizzle it all over the top.

Sprinkle liberally with cinammon and sugar

Bake at 350 degrees for 25-30 minutes until the top is yummy brown.

Cool and eat.