Begin by preheating your oven to 350°F and then greasing a 9x13 inch baking dish with a non-stick spray.

Evenly spread one can of crescent dough across the bottom of the dish, ensuring to pinch the seams to create a solid layer.

In a large mixing bowl, whip the softened cream cheese until creamy, then add the sugar and cornstarch gradually, mixing until fully combined.

Incorporate the vanilla and egg into the mixture, stirring until all ingredients are well blended. Pour this creamy filling over the crescent dough, using a spatula to smooth it out.

Roll out the second can of crescent rolls on a floured surface, making it slightly larger before carefully placing it on top of the cheesecake layer.

Brush the melted butter generously over the dough. In a separate bowl, mix the remaining sugar with cinnamon, then sprinkle over the buttered dough.

Bake in the preheated oven for about 35 to 40 minutes, or until the top is golden and bubbly.

Once baked, allow the bars to cool to room temperature before transferring them to the refrigerator to chill for at least three hours or overnight for optimal results.