In a small bowl, combine ½ cup of sugar with 1 tablespoon of cinnamon. Mix thoroughly and set aside.

Preheat your oven to 350°F (175°C). Unroll your crescent roll dough and press the seams together in a 9x13-inch baking dish. Bake the base layer for about 10 minutes until lightly golden.

Beat 16 ounces of softened cream cheese until creamy and smooth. Add ½ cup of sugar, 2 eggs, and 1 teaspoon of vanilla extract, mixing until fully incorporated and smooth.

Once the crescent roll base has cooled slightly, spread the cheesecake filling evenly over it. Sprinkle the cinnamon-sugar mixture on top. Bake for 25-30 minutes or until set and golden.

Let the Churro Cheesecake cool at room temperature for 1 hour. Refrigerate for at least 4 hours or overnight to chill.