1. Preheat oven to 350 degrees F.  Coat 13 x 9 inch baking pan with nonstick cooking spray; set aside.
2. Combine cream cheese and 4 tablespoons butter in large bowl; beat at medium speed with mixer until mixture is creamy.  Gradually beat in 1 cup sugar.  Beat in 1 teaspoon vanilla.
3. Unroll 1 package crescent rolls, place in bottom of prepared pan (do not separate rolls at perforations).  Press dough to stretch to edges of pan, pressing to seal perforations.  Spread cream cheese mixture in even layer over dough.
4. Unroll remaining package crescent rolls on lightly floured surface; shape into 13 x 9 inch rectangle, pressing dough to seal perforations.  Position dough on top of cream cheese mixture.
5. In small saucepan, melt remaining 6 tablespoons butter; stir in remaining 1/2 cup sugar, remaining 1 teaspoon vanilla and cinnamon.  Spread mixture evenly over dough.
6.  Bake 30 minutes or until cheesecake is slightly puffed and top is golden brown.  Cool before cutting into squares.