Heat oven to 350 F.

Lightly grease 9-by-13-inch glass baking pan with nonstick cooking spray. Place one package unrolled crescent rolls in bottom of dish. Pinch seams together.

In large bowl, beat cream cheese until soft. Add 1 cup sugar and cornstarch. Beat mixture until combined. Add vanilla extract and egg. Beat until combined.

Pour batter onto crescent roll dough. Smooth with spatula.

On floured surface, unroll second package crescent roll dough. Pinch seams and roll dough to 1/2 inch longer and wider.

Place rolled sheet on top of cheesecake layer. Spread melted butter over top.

In small bowl, whisk remaining sugar and cinnamon. Sprinkle over top of bars.

Bake 35-40 minutes, or until golden brown.

Cool to room temperature. Chill in refrigerator 3 hours or overnight.