Lightly grease a 9x13-inch baking dish with non-stick cooking spray.
Unroll one can of crescent rolls onto the bottom of the pan. Pinch the seams together and press the rolls out to cover the bottom of the pan.
In a stand mixer or hand-held mixer, beat the cream cheese until soft. Beat in 1 cup cane sugar and cornstarch.
Add in the vanilla extract and egg.
Spread the mixture over top of dough.
On a piece of parchment paper, unroll the second package of crescent rolls. Pinch the seams together and gently roll out the dough to be about ½-inch longer and wider.
Carefully place the sheet of crescent roll dough on top of the cheesecake layer. Feel free to trim off excess dough for a clean border.
Spread the melted butter over the dough.
In a small bowl combine together the remaining ¼ cup sugar and ground cinnamon.
Sprinkle over top of the dough.
Bake for 35 to 40 minutes, or until golden brown.
Remove from the oven and cool to room temperature. Chill in the fridge for three hours, or overnight before serving.
TIP: Feel free to trim off excess dough for a clean border on the top. (And then dip the pieces in butter and sprinkle them with cinnamon sugar to bake alongside your cheesecake bars, because sometimes you need a little taste of the good stuff before everyone else.)