Preheat oven to 350.
Beat cream cheese with 1 1/2 c. sugar & vanilla in a bow until smooth. Unroll crescent roll dough, use a rolling pin to shape into 2 -9x13 remaining ctangles. Press one into bottom of a 9x13 pan. Evenly spread with cream cheese mixture. Cover with remaining dough. Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 c. sugar together with the cinnamon in a small bowl & sprinkle over cheesecake along with almonds.
Bake in the preheated oven until the crescent dough has puffed and turned golden brown about 45 minutes. Cool completely in the pan before cutting into 12 squares.