Sopapilla Cheesecake

I had never heard of sopapilla's until I moved to the South.  If you don't know what they are, they are a mexican dessert.  They are tortilla's that are cut up, fried, then sprinkled with cinnamon, sugar, and honey.  Anyways, this cheesecake caught my attention because of how many great reviews it had.  They were all good (and that never happens on a recipe!).  So, we tried it today and liked it.  It has an extreme cream cheese flavor, so if you don't love cream cheese...you probably won't like this!  Store it in your fridge and it will keep for a few days!

Ingredients:
2 Cans crescent rolls (I used regular, non-buttery, less fat ones)
2 Pkg's cream cheese (I used 1 cream cheese and 1 neufatchel)
1 1/2 Cups white sugar
1 1/2 tsp vanilla extract

1/2 Cup melted butter
1/2 Cup white sugar
1 tsp ground cinnamon
1/4-1/2 Cup sliced almonds

Directions:
*Pre-heat your oven to 350*F

*Mix your cream cheese's, 1 1/2 cups white sugar, and vanilla extract until well mixed.

*Open your first container of crescent rolls.  Flour your counter really well (these things are SO sticky!).  Now lay out your sheet of crescent rolls trying to keep them all attached.  Flour a rolling pin (or wine bottle!) and flour the top of the crescents.  Roll out until it fits flatly on the bottom of a 9x13 glass baking dish.  Make sure to spray your baking dish before putting your crescent roll sheet down in it.

*Once you have put down the crescent roll sheet, pour all of your cream cheese mixture down on top and spread it out.  Cover the whole thing in an even layer.

*Now flour everything again and roll out your second can of crescent rolls.  Do the same thing you did with the first container, and lay it on top of your cream cheese mixture.

*Melt your butter in a bowl.  Pour your 1/2 cup of white sugar and cinnamon into it.  Stir well.  Stir in your almonds.  Mix well again.  Now pour this whole mixture on top of the crescent sheet and spread it out to cover the whole thing.

*Put into the oven and bake for about 40-45 minutes.  When it is lightly browned and has risen some it it finished.  Let it cool completely so it is easier to cut and not so runny!

(NOTE:  If you have a can of cherry pie filling, add it to the cream cheese mixture.  I am going to do this next time.  I think it will give it an AMAZING taste!!!).
(I got the basics of this recipe from allrecipes.com...but of course, I changed it up.)