This morning, Voice senior editor Tammye Nash brought in Sopapilla Cheesecake that her wife, Sandi Comer, whipped up.

Sinfully delicious.

If you can get someone to master this dish, then lock them in the kitchen — immediately.

Sandi e-mailed her recipe.

Sopapilla Cheesecake

2 tubes of crescent rolls
2 pkgs cream cheese
1 cup sugar
1 stick butter
¼ cup sugar
¼ cup cinnamon

In a 9×13 pan roll out 1 tube of the crescent roll dough, stretch to corners.

Cream the cream cheese and 1 cup sugar and spread onto the crescent roll.

Unroll 2nd tube and put that across the cream cheese mixture.

Stretch as needed to get to edges as best as possible.

Dough will rise in oven.

Melt stick of butter and pour over the top.

Mix ¼ cup sugar and ¼ cup cinnamon together and then sprinkle over the top.

Bake at 350 for approx 30 minutes.

Basically look to see if the cresent roll dough is golden on the edges.

Remove and let cool for about 15–20 minutes or you will have one hell of a burn on the roof of your mouth and it will run everywhere.angryразвитие сайта в интернете