• Preheat oven to 350°F.

Make Cinnamon Sugar Topping

• In a small mixing bowl add sugar and cinnamon. Mix well and set aside.

Make Cheesecake Filling

• In bowl add very soft cream cheese and mix until smooth to remove any lumps.
• Add in egg, sour cream and cornstarch. Mix well.
• Mix in vanilla extract and condensed milk until smooth. Set aside.

Assemble and Bake

• Grab the baking dish and brush on about ½ of the melted butter. Sprinkle about ½ of the cinnamon sugar mixture.
• Unroll the crescent dough onto a floured surface. With a pizza cutter cut the dough in half.
• Roll out each half piece of the dough to the size of the baking dish. Can trim any excess dough if needed.
• Place one piece of the rolled crescent dough into the baking dish with the buttery cinnamon sugar mixture. Put into the oven to par bake for 5 minutes.
• Carefully remove from the oven and pour the cheesecake batter. Spread into an even layer.
• Top with the other rolled out crescent dough. Brush on the remaining melted butter and sprinkle cinnamon sugar mixture.
• Return back into the oven and bake uncovered for 25 minutes until lightly golden on the edges.
• Remove from the oven and let cool fully cool. Cover with plastic wrap and refrigerate a minimum of 4 hours. Overnight is best.

Serving

• For easier cutting freeze for 15-20 minutes. Cut into small squares and place into a serving dish or cup.
• Top with fresh chopped strawberries and drizzle with condensed milk or dulce de leche. Enjoy.