Preheat oven to 350 degrees F. Spray the bottom of a 9-inch x 13-inch baking dish with non-stick cooking spray. Set aside.
In a small bowl, stir together 1/4 cup sugar and cinnamon until evenly combined. Set aside.
In a large mixing bowl, beat together cream cheese, 1 cup sugar, egg, and vanilla until smooth.
Lay 1 sheet crescent roll dough in the bottom of the prepared baking dish. Stretch dough to the sides so the bottom is completely covered.
Spread cheesecake filling over the dough, edge to edge.
Lay the second sheet of dough over cheesecake. Stretch the dough to the edges of the dish while you unroll it slowly. If needed, use your hands to lift and stretch the dough. (This can get messy if you're not careful.)
Pour melted butter over the top of the dough and spread it all over. Sprinkle all the cinnamon sugar over the butter. (Like making cinnamon roll filling.)
Bake for 30-35 minutes until crust is golden, sugar is caramelized, and cheesecake is cooked. Remove from the oven and cool to room temp.
Chill in the fridge for 1 hour to overnight. (If chilling overnight, leave cheesecake on the counter for 30 minutes before serving.) Cut into 12 slices and drizzle with honey, if desired.
I recommend getting the cans with whole sheets of crescent roll dough. If you can’t find that, pinch the dough seams together. before using.
The cheesecake cuts easier if you let it chill longer. It will keep for 3-5 days in the fridge.