Here is the recipe and step-by-step instructions for Sopaipilla Cheesecake Squares:
Preheat oven to 350 degrees. Lightly spray a 13" x 9" baking dish with nonstick cooking spray.
In a medium bowl, combine cream cheese, 1 cup of granulated sugar, and vanilla;
beat at medium speed with an electric mixer for 30 seconds to 1 minute, or until smooth.
Unroll the refrigerated crescent rolls; press perforations to seal. Using a rolling pin, roll each dough piece into a 13" x 9" rectangle. Press 1 dough rectangle into bottom of prepared baking dish. (I don't roll it out with a rolling pin, I just piece it together and press the lines together)
Spread cream cheese mixture evenly over dough in pan.
Top with remaining dough rectangle.
In a small bowl, stir together 3/4 cup granulated sugar, butter and cinnamon.
Using a teaspoon, dot mixture evenly over top of dough. (I spread it evenly over the top layer of dough)
Bake at 350 degrees for 30 minutes, or until the crescent dough has puffed and turned golden brown.
Let cool completely in pan on wire rack (about 1 to 2 hours).
Cut into squares. Dust with confectioners' sugar, if desired - Here is the finished dessert, ready for the devouring! Plus after making this - your house will smell heavenly!