Recipe: Vegan Sopapilla Cheesecake

Ingredients:
1 can crescent rolls (make sure they're dairy / egg free - usually store brand are)
1 8 oz. tub of Better Than Cream Cheese (softened)
½ cup vegan sugar
½ tsp. vanilla
2 tbsp. Earth Balance vegan buttery stick (melted)
cinnamon and sugar

Instructions:
Unroll and spread ½ of the crescent rolls on the bottom of an ungreased 8 x 8 pan.
Combine the softened BTCC, sugar, and vanilla.
Spread mixture over the bottom layer of crescent rolls.
Unroll and spread the remaining ½ of the crescent rolls over the "cream cheese" mixture.
Pour melted butter over the top and sprinkle with cinnamon and sugar.
Bake at 350 degrees for 25-30 minutes.