• Preheat oven to 350F degrees.
• Spray a 9 x 13 baking pan with nonstick cooking spray and set aside.
• Unroll one can of crescent roll dough and layer it onto the bottom of the pan so it covers it entirely.
• In a medium bowl, beat together cream cheese, flour, and white sugar until light and creamy, about 2-3 minutes on medium-high speed.
• Add eggs one at a time, mix until blended after each addition. Add vanilla and sour cream, mix just until combined. Set aside.
• In a small bowl combine all the Cinnamon Layer ingredients, stir with a fork.
• Evenly spread half of the cream cheese mixture into the baking dish over the crescent dough layer, smooth the top.
• Sprinkle the Cinnamon Layer mixture over the surface of the cheesecake. Add the remaining cheesecake batter and spread it evenly.
• Unroll remaining can of crescent roll dough and layer it on top of the cheesecake layer.

Butter Mixture:

• Mix melted butter with white sugar, brown sugar, and cinnamon.
• Drizzle the mixture on top of the crescent dough layer distributing evenly.
• Bake, uncovered in the preheated oven for 30-40 minutes, until the crescent dough has puffed and turned golden brown.
• Cool completely in the pan before transferring to the refrigerator for at least 3-6 hours or preferably overnight.
• Cut into squares and serve.