Preheat the oven to 325° F. Line a 9x9 metal pan with parchment paper* and set aside.

In a small bowl, mix together the granulated sugar (½ cup) and the ground cinnamon (1 Tbsp). Spread 2 tablespoon of the cinnamon sugar in the bottom of the lined metal pan in a thin, even layer.

Remove the crescent rolls pastry dough from the can, and split it into two squares (along the perforated line). Place one square of dough on top of the other, and place them in the metal pan on top of the cinnamon sugar layer. Press on the dough with your fingers, spreading the dough out so that it touches the edges of the pan.

Spread 2 tablespoon of the cinnamon sugar evenly over the top of the pastry dough. Set aside the churro crust and remaining cinnamon sugar for later.

Add the cream cheese (16 oz) and granulated sugar (⅔ cup) to a large bowl. Using a hand mixer, mix on medium speed for about 2-3 minutes, or until smooth and creamy.

Add the sour cream (⅓ cup), vanilla extract (1 Tbsp), and 2 eggs to the filling, and mix on medium speed until all of the ingredients are evenly mixed and creamy. Don't overmix.**

Pour the cheesecake filling into the metal pan over the churro crust. Smooth the top with a rubber spatula so that the top is level. Bake for about 35-40 minutes, until the center is set.

Remove the cheesecake from the oven and let it cool to room temperature. Then cover the cheesecake and refrigerate it overnight (or at a MINIMUM of 4 hours).

Before serving, remove the cheesecake from the pan. Evenly distribute the remaining cinnamon sugar mix over the top of the cheesecake. I like to use a shaker duster to get an even distribution. You do not need to use all of the remaining cinnamon sugar mix.

Slice the cheesecake into individual servings, and drizzle caramel sauce (¼ cup) over the top. Enjoy!