Preheat the oven to 350°F and place the oven rack in the center position.

Grease a 9x13-inch baking pan lightly with butter or nonstick spray.

In a small bowl, combine the cinnamon and sugar until evenly mixed.

Sprinkle 1 to 2 tablespoons of the cinnamon sugar mixture evenly across the bottom of the prepared baking pan.

Open one tube of crescent roll dough and carefully unroll it. Press the seams together gently to create one solid rectangle.

Place the dough into the bottom of the baking pan, making sure it covers the entire base.

In a large mixing bowl, beat the cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy.

Pour the cheesecake filling over the dough layer and spread evenly with a spatula.

Unroll the second tube of crescent roll dough and press the seams together just like the first layer.

Carefully place the dough over the cheesecake filling, covering it completely.

Pour the melted butter evenly over the top layer and gently spread it using the back of a spoon or pastry brush.

Sprinkle the remaining cinnamon sugar mixture generously over the top.

Bake the Churro Cheesecake for 26 to 30 minutes, or until the top is golden brown and puffed.

Remove from the oven and place on a wire rack to cool completely.

Transfer the pan to the refrigerator and chill for at least 2 hours before slicing into bars and serving.