Prepare Baking DishPreheat your oven to 350°F (175°C). Lightly grease a 9x13 inch glass baking dish or baking pan.

Form First Crescent LayerUnroll one can of refrigerated crescent rolls and carefully press the crescent dough into the bottom of the prepared baking dish, pressing together any perforations to form a solid crescent roll crust.

Prepare Cheesecake Fillingn a separate bowl, combine the softened cream cheese, 1/2 cup of granulated sugar, and the egg. Mix until you have a smooth and creamy cheesecake mixture; a hand mixer or stand mixer works well for this.

Spread FillingSpread this creamy cheesecake filling evenly over the crescent roll crust. 

Add Second Crescent LayerNext, unroll the second can of crescent rolls and carefully place it over the cream cheese layer, pressing together any perforations. 

Apply ToppingBrush the top of the crescent dough generously with melted butter. In a small bowl, combine the remaining 1/2 cup granulated sugar and 1 teaspoon of cinnamon. Sprinkle this cinnamon sugar mixture liberally over the buttered crescent dough.

BakeBake for 25-35 minutes, or until the top is golden brown and the sopapilla cheesecake is set. The exact baking time may vary.

Cool and ServeAllow the sopapilla cheesecake to cool completely at room temperature, then refrigerate for at least 2 hours (or ideally overnight) before cutting into individual cheesecake bars. This allows the cheesecake filling to fully set, resulting in perfectly firm and sliceable cheesecake bars