Sopapilla Cheesecake Bars

Ingredients

2 cans refrigerated crescent roll dough

3 (8 ounce) blocks cream cheese, softened

¾ cup heavy whipping cream

1 cup sour cream

1 cup granulated sugar

4 large eggs

¼ cup all-purpose flour

1 Tablespoon vanilla extract

½ teaspoon salt

Topping:

½ cup granulated sugar

¼ cup ground cinnamon

Honey for drizzling

Instructions
Pre-heat oven to 325 degrees.  Lightly butter, or spray, bottom and sides of 9 x 13 baking dish.  Unroll one can of crescent dough in the bottom of the pan. You may need to pinch together seams to seal the dough.  Make sure entire bottom of dish is covered in dough.  Add softened cream cheese, granulated sugar, heavy whipping cream, sour cream, flour, salt and vanilla extract. Beat with electric mixer until combined and creamy.  Add eggs, one at a time, beating well after each.  Pour the cheesecake batter on top of the dough, spreading evenly.  Open the second can of crescent dough and carefully  lace it evenly on top of cream cheese batter.  For topping, add granulated sugar & ground cinnamon to small bowl and whisk together.  Place half the cinnamon sugar mixture on top of dough.  Bake for 40 minutes.  Remove from oven and sprinkle the remaining cinnamon sugar mixture on top.  Let cool completely before cutting into squares.  Drizzle squares with warm honey before serving.