Sopapilla cheesecake

1.Preheat an oven to 350 degrees F (175 degrees C).
2.Beat the cream cheese with 1 1/2 cups of sugar, and the vanilla extract in a bowl until smooth. 3.Using a 9 x 13 baking pan, unroll one package of refrigerated crescent rolls and line the bottom of the pan.
4.Evenly spread the cream cheese mixture into the baking dish.
5.Unroll the other can of crescent rolls and place on top of cream cheese mixture.
6.Drizzle the melted butter evenly over the top of the cheesecake.
7.Stir the remaining 1/2 cup of sugar together with the cinnamon in a small bowl, and sprinkle over the cheesecake along with the almonds(optional).
8.Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 35-45 minutes. Cool completely in the pan before cutting into squares.