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.