Sopapilla Blueberry Cheesecake

Blueberry Sopapilla Cheesecake

2 cans 12oz. Pillsbury Big Flaky Crescent rolls
2-8oz Cream Cheese (room temperature)
1  cup Sugar1 tsp. Almond extract

1 stick butter (1/2 cup real butter not margarine)

1/2 pint fresh blueberries

1/2 cup Cinnamon Sugar

Spray a 9 x 13 pan with cooking spray. Unroll and press 1 can crescent rolls into the bottom of your baking dish press the seams together. 

In a separate bowl blend the cream cheese, 1 cup sugar and 1 tsp almond extract.

  Spread over top of dough. 

Press Blueberries into the cream cheese. 

Unroll the second can of crescent rolls and place on top of the cream cheese and blueberries mixture pressing seams together again. 

Melt butter and pour over top layer of crescents. 

Mix the 1/2 cup of sugar & cinnamon together. 

Sprinkle cinnamon sugar mixture generously over the top. 

Bake at 350 degrees for 30 minutes until bubbly and bottom crust is slightly brown. 

Cool, slice and enjoy!

Original source: http://barkinghen.blogspot.com/2011_04_01_archive.html