Sopapilla Cheesecake//

If any of y'all are like I am, Pinterest has become more than an addiction.
But I really don't have a problem with it anymore...
Not only do I feel that Pinterest is much more beneficial than staring at ignorant comments from friends on Facebook or Twitter, I also really feel that Pinterest is inspiring another generation of home-makers... or at least crafty, cooking, DIY-doin', I-will-try-anything-to-save-some-cash lovin' women!
Can I get an amen?
I digress...

This past weekend I found {this} mouth-watering recipe on good ol' Pinterest and couldn't pass it up. It's super easy, fast, and {most importantly} delish!
Here's my version of:

Sopapilla Cheesecake

Via

Ingredients:
-2 cans Pillsbury butter crescent rolls
-2 {8oz} packages Neufchâtel cheese {softened}
-1 cup sugar
-1 teaspoon vanilla
-1/4 cup butter {melted}
-Cinnamon & sugar

Instructions:
---Unroll and spread 1 can of crescent rolls on the bottom of the un-greased pan {I use a 9x13}.
*Note: The original recipe called for 3 cans of rolls, but with a little pulling... 2 is plenty. Save some calories and some dough... {HAHA! Dough... as in money. Oh, the wit!}

---Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls.
*Note: I also used Neufchâtel in place of cream cheese {they're right next to each other on the shelf}. It's 1/3 less fat {and a higher protein content}. Can't tell the difference one bit! There's no way you can pass this recipe as healthy, but this at least helps :)
---Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar.

---Bake at 350 degrees for 20-30 minutes.

---Devour!