Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.

In a small bowl, combine ground cinnamon and ½ cup granulated sugar.

Unroll crescent roll dough on a lightly floured surface, press seams together, and stretch it out into a rectangular shape to fit the springform pan.

Cut the dough into pieces to create the crust, laying them down in the pan.

Brush the crust with melted butter and sprinkle the cinnamon-sugar mixture generously over it.

In a separate bowl, whip together softened cream cheese, ¾ cup sugar, the egg, and vanilla extract until smooth.

Pour the cream cheese mixture over the churro crust and spread it evenly.

Bake for 30 to 35 minutes, until set and golden brown.

Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.

Once chilled, turn out from the springform pan and sprinkle with additional cinnamon-sugar before serving.

Serve chilled or at room temperature, optionally drizzling with chocolate sauce or topping with fresh berries.