Preheat the oven to 350°F (175°C).

Unroll one can of crescent roll dough and press it into the bottom of a greased 9×13-inch baking dish, pinching the seams together. Sprinkle a light layer of cinnamon sugar over the dough.

In a large mixing bowl, combine the softened cream cheese and 3/4 cup of granulated sugar, blending with an electric mixer until smooth. Add the eggs one at a time, mixing well after each, then stir in the vanilla extract.

Pour the cheesecake filling evenly over the crust and smooth it out. Unroll the second can of crescent dough and place it on top. Brush with melted butter and sprinkle generously with the remaining cinnamon sugar.

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

Let cool to room temperature, then chill in the refrigerator for at least 2 hours before slicing.