Preparation: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick spray.

Prepare the Dough Base: In a small bowl, combine 1/2 cup sugar with 2 teaspoons cinnamon. Unroll one can of crescent dough and press it into the bottom of the prepared baking dish, sealing the perforations.

Make Cheesecake Filling: In a large bowl, beat the softened cream cheese, 1 cup sugar, and vanilla extract until smooth. Add the egg and mix until fully incorporated.

Assemble: Spread the cheesecake filling evenly over the dough layer in the baking dish. Unroll the second can of crescent dough and place it on top of the cheesecake layer, carefully sealing any perforations.

Add Cinnamon-Sugar Topping: Brush the top layer of dough with the melted butter. Sprinkle the cinnamon-sugar mixture (1/4 cup sugar and 1 tablespoon cinnamon) evenly over the top.

Bake: Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the cheesecake layer is set.

Cool and Serve: Let the churro cheesecake cool to room temperature, then refrigerate for at least 1 hour before slicing into bars.