Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with cooking spray or butter. This ensures easy release of the cheesecake after baking.

Carefully unroll one can of crescent roll dough. Place it evenly across the bottom of the prepared baking dish. Gently press the seams and perforations together to form a solid, uniform crust layer.

In a medium mixing bowl, combine the softened cream cheese, 1 cup of granulated sugar, and the vanilla extract. Beat with an electric mixer on medium speed until the mixture is completely smooth and creamy, with no lumps remaining. Softened cream cheese is key for a silky texture.

Spread the cream cheese mixture evenly over the crescent roll dough in the baking dish, reaching all the way to the edges. Use an offset spatula or the back of a spoon for a smooth finish.

Unroll the second can of crescent roll dough onto a clean surface, such as parchment paper or a cutting board. Press all the perforations together firmly to create a single sheet of dough. This will serve as the top crust.

Carefully transfer the flattened second dough layer on top of the cream cheese filling in the baking dish. Gently stretch and press it down to cover the entire filling layer.

Pour the melted butter evenly over the top crescent roll layer, ensuring good coverage. This helps the cinnamon-sugar topping adhere and creates a beautiful golden crust.

In a small bowl, whisk together the remaining 1/2 cup of granulated sugar and the ground cinnamon until well combined. Generously sprinkle this cinnamon-sugar mixture over the melted butter layer, creating that iconic sopapilla crunch.

Bake for 25-30 minutes, or until the top crust is golden brown and puffy, and the filling is set and bubbly around the edges. Keep an eye on it to prevent over-browning.

Remove the Sopapilla Cheesecake from the oven and allow it to cool completely on a wire rack for at least 30 minutes. Then, transfer it to the refrigerator and chill for a minimum of 1-2 hours for the best set and flavor. Slice and serve with a dollop of whipped cream or fresh berries, if desired. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.