Preheat the oven to 350 degrees. Spray a 9x13 baking dish with cooking spray.

In a large bowl, combine the cream cheese, sugar and clear vanilla extract and mix until smooth, then set aside. This can be done using a stand or hand mixer.

Unroll one container of the crescent dough and gently lay it into the prepared baking dish; press to seal the premade cuts.

Spread the cream cheese mixture on to the pressed dough. Use an offset spatula to make this layer as even as possible.

Unroll the second container of the crescent dough roll and gently place onto the cream cheese mixture, gently pressing the seams together. (Pro tip: use the centerline of the crescent roll cut to center this top dough onto your cheesecake.

You may have to carefully lift some edges to adjust and move the dough- it is best not to have the dough go up the sides.)

In a small bowl, mix the topping- ¼ cup sugar with 1 tsp cinnamon. Set aside.

In a small saucepan, melt the 2 TBSP butter on low heat until completely melted (not boiling). Brush the melted butter on the top crust of the cheesecake, gently covering the entire surface. Dust with small spoonfuls of the cinnamon sugar mix. (You might not use all the butter or the cinnamon sugar mix- allow some cinnamon sugar to mix into the melted butter, then add a little bit more only until the crust is covered. Extra cinnamon sugar can be saved as a garnish.)

Without opening the oven, turn off the heat but leave the cheesecake inside for an additional 10 minutes.

Remove from the oven and allow it to cool completely (about 1 hour). Once room temperature, cover lightly with foil or plastic wrap and chill in the refrigerator for at least 6 hours, overnight is best.

When ready to serve, drizzle the top with the honey.