Sopapilla

This was a recipe I got from Chris at a recipe night and then brought it as one of my favorites on Liz's last hosted event. I served it warm but I like it even more the next day once it has cooled down and solidified more. 

3 (8 oz) packages cream cheese softened  (I used only 2)

1 1/2 cups white sugar
1 1/2 teaspoons vanilla extract
2 (8 oz) cans crescent roll dough'1/2 cup melted butter
1/2 cup white sugar
1 teaspoon ground cinnamon
1/4 cup sliced almonds

honey (optional)

1.  Preheat 350 degrees
2.  Beat cream cheese with 1 1/2 cups sugar & the vanilla extract in a bowl until smooth.  Unroll the cans of crescent roll dough & use a rolling pin to shape each piece into 9x13 inch rectangles.  Press one piece into the bottom of a 9x13 baking dish.  Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.
3.  Drizzle the melted butter evenly over the top of the cheesecake along with the almonds.  Drizzle w/honey (optional).
4.  Bake until the crescent dough has puffed & turned golden brown, about 45 minutes.  Cool completely in pan before cutting into square.