Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray. Optionally, line with parchment paper, leaving an overhang on the long sides for easier lifting and slicing.

In a small bowl, stir together 3/4 cup granulated sugar and 2 teaspoons ground cinnamon until well combined. Set aside for the topping.

In a medium mixing bowl, beat the softened cream cheese with an electric mixer until completely smooth and creamy, about 1–2 minutes. Add 1 cup granulated sugar, vanilla extract, and sea salt. Beat again until the mixture is silky, fluffy, and no lumps remain, scraping down the bowl as needed.

Open one can of crescent roll dough and unroll it. If using perforated triangles, pinch the seams together to form one solid sheet. Transfer the dough to the prepared baking dish, pressing it into the bottom and corners to form an even layer.

Scoop the cream cheese filling onto the crescent dough base. Using an offset spatula or the back of a spoon, spread it into an even layer from edge to edge, taking care not to disturb the bottom crust too much.

Unroll the second can of crescent roll dough and pinch seams together if needed to create a sheet. Carefully place it over the cream cheese filling, covering it completely. Patch any gaps with extra dough as needed.

Pour or brush the melted butter evenly over the top crescent dough layer, coating it thoroughly to help the cinnamon sugar topping adhere and brown.

Sprinkle the cinnamon sugar mixture evenly over the buttery top crust, making sure to cover all the way to the edges so every bite has cinnamon sugar flavor.

Bake in the preheated oven for 25–30 minutes, or until the top is puffed, lightly golden brown, and the edges are bubbling slightly. The crescent dough should look set and baked through, not doughy. Start checking around 23 minutes as ovens vary.

Remove the pan from the oven and let cool on a wire rack for at least 30 minutes. If desired, drizzle 1–2 tablespoons of honey over the warm top for a classic sopapilla touch. For the cleanest slices and best cheesecake texture, cover and refrigerate for at least 2 hours or overnight.

Use the parchment overhang (if used) to lift the chilled bars from the pan. Cut into squares or rectangles with a sharp knife, wiping the blade between cuts for neat edges. Serve plain or topped with a dusting of powdered sugar, whipped cream, and fresh berries if desired.