Preheat your oven to 350°F (175°C).

Lightly grease the bottom and sides of your springform pan.

Note: Greasing helps in easy release of the cheesecake without damaging its perfect round edges.

Unroll one can of crescent roll dough, press into the bottom, and slightly up the sides of the pan.

Firmly press the seams together to make a single layer.

Pro Tip: For an even crust, use the bottom of a measuring cup to press down the dough.

In a large bowl, beat the softened cream cheese until smooth and creamy.

Gradually add sugar and vanilla, beating until combined.

Add eggs one at a time, beating just until blended after each addition.

Stir in flour and cinnamon.

Pour the filling over the crust in the springform pan.

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Unroll the second can of crescent dough and lay it over the filling.

Pinch the edges to seal around the filling.

Brush the top with melted butter and sprinkle generously with cinnamon sugar.

Warning: Be careful not to press too hard on the dough as it may sink into the filling.

Bake in the preheated oven for about 40-45 minutes or until the center is just set and the edges are golden brown.

Remove from the oven and cool in the pan on a wire rack for about an hour before removing the ring.

Fact: Cheesecakes continue to cook from residual heat, so it’s vital not to overbake!