Sopapilla Cheesecake Pie

I know I haven't posted anything in awhile, and quite frankly it's because I've just been to darn busy!  In the last few weeks, I've been to Augusta, GA and back for a surprise party for my grandmother's 90th birthday, had a Mexican dinner party for 8 people and then had to make a trip to Orlando for work.  Now I'm just 17 days away from my much needed vacation to Treasure Island, FL and we're on pins and needles waiting to see if our plans are going to be ruined by the oil spill in he Gulf of Mexico.  I pray to God they get it contained, because I obviously don't want to have to cancel our vacation, but more than anything else, I hate to see environmental impact the oil will have on the wildlife and beautiful shorelines of the Gulf.  My parents live on a river that spills into the Gulf and I cannot even fathom what that would do to that area.  It would just be devastating to everyone and everything.  Please say a prayer!  I think they need all the help they can get.

Ok on to something a bit happier... How about something sweet?  I know this isn't a cupcake, but it's the first thing I've baked in weeks, so I thought I would share.  Not only did I just have a Mexican dinner party, but we're also having a Cinco de Mayo potluck at work tomorrow.  Susan (our office mom) was Googling Mexican dessert recipes and stumbled across a recipe for Sopapilla Cheesecake.  It's not a traditional cheesecake. I'd say it's more of a pie or squares.  I had planned to make Sopapilla's for my dinner party, but had decided it would be too much work, so when she mentioned this recipe, I knew it was a perfect alternative.  Boy was I right!  This dessert not only tastes AWESOME, but it's also pretty simple and inexpensive to make.  It would be great to throw together for any occasion.  Thank you for sharing, Susan!

Ingredients
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 teaspoon Mexican vanilla extract
2 (8 ounce) cans refrigerated crescent rolls
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 cup butter, room temperature
1/4 cup honey

Directions
1. Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.

2. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.

3. Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.

4. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.