In a mixing bowl, combine cream cheese and sugar until creamy.

Add eggs, flour, sour cream, heavy cream, vanilla extract, and salt. Mix until smooth.

Tap the bowl to remove air bubbles.

Mix white sugar and cinnamon in a bowl. Set aside.

Preheat oven to 325°F.

Brush melted butter generously on a 9x16 baking tray.

Sprinkle half of the cinnamon sugar evenly on the bottom.

Lay one sheet of crescent roll dough to cover the bottom.

Pour cheesecake filling evenly over the dough.

Place the second crescent roll dough sheet over the filling.

Brush the top with melted butter and sprinkle with cinnamon sugar.

Bake for 30 minutes.

Let it cool to room temperature, then refrigerate for at least 6 hours or overnight.

Cut into squares and serve with whipped cream or a drizzle of dulce de leche on top!