Step 1

Preheat your oven to 350F. Line a 9×13 glass baking dish with aluminum foil, leaving a generous overhang on either end so that you can lift the cheesecake out of the pan later. Spray with PAM and set aside.

Step 2

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

Step 3

Place the cookies in your food processor and pulse until the cookies resemble breadcrumbs. Add the sugar and cinnamon, then pulse a few times to blend. Pour the melted butter over the crumbs, then pulse until the butter has been worked in. You should have a cookie crumb mixture that looks moist and sticks together when you press it with your fingers.

Step 4

Remove the blade and scrape down the sides of your food processor with a spatula. Transfer the cookie crumbs to your prepared 9×13 baking dish. Spread them out to cover the bottom of the pan.

Step 5

Using your spatula or the back of a metal spoon, firmly but gently press the crumbs down. Don’t press so hard that you crumble the crust. You just want to press down enough for the crumbs to stick together. Go along the edges of the pan to make sure the edges are pressed too. Set aside.

Step 6

Sprinkle 1 1/2 tablespoons of the cinnamon sugar mixture over the crust.

Step 7

In the bowl of a stand mixer or a large bowl, combine the softened cream cheese, sugar, egg and vanilla. Using the paddle attachment or a large whisk attachment if using a hand-held mixer, beat the ingredients until well combined. Scrape down the sides of the bowl with a clean spatula.

Step 8

Pour the cream cheese mixture on top of the cookie crust and spread it evenly with a spatula.

Step 9

Remove the cresent roll dough from the tube and spread it out on a clean surface. Press the seams together so that the dough forms one rectangular piece. Carefully transfer to your baking dish, placing the dough over the cheesecake filling. Arrange the dough so that it covers the filling completely.

Step 10

Spread the melted and cooled butter on top of the dough with a pastry brush or a metal spoon. Sprinkle the remaining cinnamon sugar on top.

Step 11

Place the cheesecake in the oven and bake for 25-30 minutes, until the crescent dough crust has puffed up and is golden.

Step 12

Let the cheesecake cool to room temperature.

Step 13

Cover the cheesecake with saran wrap and place it in the fridge to chill overnight.

Step 14

Slice into squares and serve.