Sopapilla Cheesecake

2 cans refrigerated crescent roll dough (they make it without perforations, which is handy)
1 8 oz cream cheese
1/2 c granulated sugar
1 tsp vanilla
3/4 c granulated sugar (for the topping)
1 tsp ground cinnamon
1/2 butter, room temp
Spray 9 x 13 pan with Pam, press one can of dough into the pan,  covering the bottom.
In a bowl, mix the cream cheese, vanilla, and 1/2 c sugar until creamy.  Spread this mixture on top of the layer of dough.
Spread the second can of dough on top of the cream cheese mixture, pressing the dough to the sides of the pan, covering the cream cheese.  
Mix the butter, 1 tsp of cinnamon and 3/4 c of sugar together...sprinkle this on top of the dough.
Bake in a 350 degree oven for 30 minutes...remove from oven and drizzle with honey (if desired).  Allow to cool, then cut into squares.