Sopapilla Cheesecake

Ingredients:

• 2 jars of chilled croissant dough (220g each)
• 2 packages of 220g cream cheese, room temperature
• 1.5 tsp vanilla extract
• 1 large egg
• 1 and 1/3 cups sugar
• 4 tablespoons unsalted butter, slightly melted and cooled
• 2 tsp ground cinnamon
• Special equipment: glass baking dish measuring 22x32 cm.

Preparation:

1. Position a rack in the center of the oven and preheat the oven to 350°F (175°C). Unwrap one jar of dough and place it in the bottom of a 22x32 cm glass baking dish. Using your fingers, press the dough into the bottom of the dish as evenly as possible, pinching the perforations if necessary.
2. In a medium bowl, beat the cream cheese, vanilla, egg, and 1 cup sugar with a hand mixer on medium speed until smooth, 1–2 minutes. Using a rubber spatula, spread the cream cheese mixture over the batter. Unwrap the second can of batter and place it on top of the cream cheese layer. Stretch the batter as needed to cover the cream cheese, and pinch the opening with your fingers to seal. Don't worry if the dough isn't perfectly flat; it will flatten out as it bakes.Pour the butter over the dough and spread it evenly with a spoon. Combine the remaining 1/3 cup sugar and cinnamon in a small bowl and sprinkle over the dough.
3. Bake until the crust is set and the cinnamon sugar has formed a crust, about 30 minutes. Let cool for 15 minutes before slicing into 12 pieces. Alternatively, you can cool the dessert completely before slicing and serving.