Inspire by most popular Mexican pastry, these cinnamon.sugar cream cheesecake bars with sweet cream cheese, crunchy-sweet filling and a croissant crust) are seriously good and easy to make. Consider yourself careful!  

*Ingredients :

°2 boxes (8 units each) PillsburyTM refrigerated croissants
°2 kilos (250 grams each) soft soft cream cheese
°375 ml (1 12 cups) sugar
°5 ml (1 teaspoon) of vanilla
°½ cup (125 ml) melted butter
°15 ml (12 tablespoons) ground cinnamon

* Steps:
Heat the oven to 180°C (350°F).
Rolling out 1 pack dough. Place in the bottom of an ungreased, oven-safe 23 x 33 cm (9 x 13 in) glass jar. Extend dough to covering bottom of pan & press firmly against holes to seal.
In a medium bowl, beat cream cheese and 250 ml (1 cup) sugar using an electric mixer on medium speed until smooth. Add the vanilla. Spreading mix on dough in skillet.
Roll out the other box of dough. Place carefully on top of the cream cheese layer. Pinch the joints together.
Pour melt butter equally on surface. Combine the remaining ½ cup (125 ml) of sugar with the cinnamon, and sprinkle evenly over the butter.
Bake for 30 minutes or until center is set. Leave it cool, about 20 min. Put it in the fridge for easier chopping. Cover the remaining bars and refrigerate them.