For the Sopapilla Cheesecake, preheat the oven to 175 °C. Mix the cream cheese with the 240 g of sugar and add the vanilla.
Stir until you get a creamy mixture. Roll out the crescent dough and roll into even rectangles with a rolling pin.
Butter and dust a baking dish if desired. Line with some of the crescent dough, including around the edges.
Pour in the cream cheese and cover with the remaining dough. Pour the melted butter on top of the dough layer.
Mix the sugar and cinnamon and spread over the cake, as well as the almond leaves. Bake for about 45 minutes, until the dough is golden brown.
Either serve the Sopapilla Cheesecake immediately or refrigerate.