*Preheat the oven to 350F degrees. *Lightly grease a 9×13 inch glass or ceramic pan with non-stick cooking spray.
*Unroll one can of crescent rolls onto the bottom of the pan. Pinch the seams together and press the rolls out to cover the bottom of the pan.
*In a large bowl beat the cream cheese until soft. Beat in 1 cup white sugar and cornstarch.
Mix in the vanilla extract & egg.
*Pour the batter over top of the crescent rolls, smoothing it down.
*On a piece of parchment paper (or lightly greased work surface), unroll the second package of crescent rolls. Pinch the seams together and gently roll out the dough to be about ½ inch longer & wider.
*Carefully place the sheet of crescent roll dough on top of the cheesecake layer.
Spread the melted butter over top.
*In a small bowl whisk together the remaining ¼ cup white sugar and cinnamon.
Sprinkle over top of the bars.
*Bake in the preheated oven for 35 – 40 minutes, or until golden brown.
*Remove from the oven and cool to room temperature. *Then chill in the fridge for 3 hours, or overnight before serving
