Heat a saucepan over medium heat. Put all of the cranberry filling ingredients into the saucepan and stir slightly. Cook until the mixture is bubbly and most of the cranberries have busted, stirring frequently.
Cheesecake
Preheat the oven to 350° and grease a 13 x 9 inch dish.
Open one can of the crescents. DO NOT separate them. Spread the sheet of crecent dough out in the bottom of the dish and pinch the seams together.
Beat together the softened cream cheese, 1 cup of sugar and the vanilla. Beat until smooth. Spread this mixture over the crescent dough. Pour the cranberry filling over the cheesecake mixture.
Open the second can of crescents and spread it out on top of the cream cheese mixture. Pinch the seams again.
Pour the melted butter over the crescent dough. Mix the remaining ½ cup of sugar and the cinnamon and sprinkle it over the melted butter.
Bake in the preheated oven for 30 minutes. Allow to chill in the refrigerator for at least 2 hours before enjoying.