Mexican Cheesecake

If there are ediqutte rules in cooking then I'm sure I broke a most of them with this receip. I tried looking for some formal rules online, but couldn't find any. So they must be unspoken rules that go something like this:

Rule #1: Don't try a new recipe on your guests.
- I'll even add to this one that you shouldn't try new recipes on people that you haven't even met yet

Rule #2: If a recipe doesn't turn out right don't serve it to your guests

Yes, I did all of this. I thought that it would be best to bring something instead of nothing and just apologize for how awful it turned out. I figured with all the sugar that someone is bound to like it regardless of how well it is cooked. 

The recipe was a big hit with everyone. Yes, I made this dish for a Cinco de Mayo party that I was invited too. Worried to death and contemplating calling my mom to see what I should do, but instead I just held my breath and went for it. In the future I guess I just need to give this recipe more time to cool and then everything will be good. Sorry this recipe posting is so late. I know several people wanted the recipe so here you go!

The Recipe:

Mexican Cheesecake
Serves: original recipe makes 1 - 9x13 inch cheesecake

2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 teaspoon Mexican vanilla extract
2 (8 ounce) cans refrigerated crescent rolls
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 cup butter, room temperature
1/4 cup honey 

Directions: preheat an oven to 350 degrees F or 175 degrees C. Spray a 9x13 in. backing dish.

In a mixing bowl beat the cream cheese with 1 cup of sugar and vanilla extract until smooth.

Unroll the cans of crescent roll dough. Use a rolling pin to shape the dough into a 9x13 inch rectangle. Press one piece into the bottom of a the 9x13 baking dish. Evenly spread the cream cheese mixture into the backing dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon and butter. The orginal recipe instructs dotting the mixture over the top layer of the cresent dough, but I found it just as easy to eveningly spread it over the top.

Bake in the preheated oven until the crescent dough has puff and turned golden brown, about 30 minutes. Remove from the over and drizzle honey. Cool completely in the pan before cutting into 12 squares.

Notes About the Recipe: It is essential that you wait for it to be completely cooked. The dish seemed really doughy and I was debating keeping it in the oven longer, but after letting it cool for an hour or two it was perfect.