Using a hand mixer or a Kitchen Aid, beat together the cream cheese, vanilla, partially beaten egg, and ½ cup sugar until smooth.
Mix together the rest of the sugar (1/2 cup) and 2 tablespoons cinnamon. Set aside.
Spray a 9×13 baking dish with cooking spray and sprinkle ¼ cup (or half) of your cinnamon sugar mixture evenly into the bottom of the 9×13.
Roll out your crescent dinner roll dough into a big 9×13 pan and press the seams together so the dough is completely sealed. Set the dough in the bottom of your 9×13 baking dish on top of the cinnamon sugar.
Spread the cheesecake evenly on top of your dough and unroll the other can of crescent dough and place on top also making sure that the seams are completely sealed.
Sprinkle the top with the remaining ¼ cup of cinnamon sugar mixture and bake for 30-35 minutes or until golden brown.