Sopapilla "Soapy" Cheesecake

I stumbled upon this recipe via Pinterest and thought it looked interesting. It has now become one of my go-to recipes when I need a quick dessert since it's so easy to throw together and tastes amazing. Everyone who has had it loves it and thinks it took a lot more effort than it did.
The first time I made it, I pronounced the name and Christopher said, "Hah! Sounds like 'soapy' cheesecake to me!" Hence, a nickname was born and will probably always be referred to in our house as "Soapy Cheesecake."
The following is based on a Pinterest recipe, with a tweak or two of my own. My dear friend, Brian G., is responsible for the addition of honey to my original recipe. Thanks Brian!

Sopapilla "Soapy" Cheesecake

Ingredients:

2 cans Pillsbury buttery crescent rolls
2 (8oz) packages cream cheese (softened)
1 cup sugar
1 teaspoon vanilla
1/3 cup melted butter
Cinnamon & sugar (to sprinkle on top)
1/3 cup honey (see notes)

Instructions:

Unroll and spread one can of crescent rolls on bottom of ungreased 9x13 pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes. When you pull it out of the oven, immediately drizzle honey over top. Store in the refrigerator.

Notes:

If you're not accustomed to cooking with honey, I recommend using a lighter honey such as Acacia, Alfalfa, orange blossom or Tupelo, instead of a darker honey like wildflower. Adding honey can make this extremely sweet, depending on what variety of honey you use. Personally, I use orange blossom or Tupelo honey because of it has a sweet mild flavor and doesn't overwhelm the other flavors.