Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch glass or ceramic pan with non-stick cooking spray.

Unroll one can of crescent rolls and place it on the bottom of the pan. Pinch the seams together and press the rolls out to cover the bottom evenly.

In a large bowl, beat the softened cream cheese until smooth. Add 1 cup of white sugar and the cornstarch, mixing until well combined.

Mix in the vanilla extract and egg. Stir until the mixture is creamy and smooth.

Pour this cream cheese batter over the crescent roll layer in the pan, smoothing it down evenly.

On a piece of parchment paper, unroll the second package of crescent rolls. Pinch the seams together and gently roll it out to be about 1/2 inch longer and wider.

Carefully place the sheet of crescent roll dough on top of the cheesecake layer.

Brush the melted butter over the top of the dough.

In a small bowl, whisk together the remaining 1/4 cup of white sugar and cinnamon. Sprinkle this mixture over the top of the bars.

Bake in the preheated oven for 35 – 40 minutes, or until the top is golden brown.

Once baked, remove from the oven and let it cool to room temperature. Then, chill in the fridge for 3 hours or overnight before serving.