Prepare the Cinnamon-Sugar Mixture: In a small bowl, combine 1/4 cup of sugar with 1 tablespoon of cinnamon, mixing well. Allow this mixture to sit for about 5 minutes to enhance the flavor.

Create the Base Layer: Preheat your oven to 350°F (175°C). Unroll a tube of crescent roll dough on a floured surface and press the seams together to form a smooth, even layer. Transfer this dough to a greased 9x13 inch baking dish, pushing it up the sides to create a slight crust. Bake for 10-12 minutes until lightly golden and fragrant.

Mix the Cheesecake Filling: While the crust is baking, take 16 ounces of softened cream cheese and place it in a mixing bowl. Using an electric mixer, beat the cream cheese with 1/2 cup of sugar and 2 large eggs until creamy and smooth, about 3-4 minutes.

Assemble and Bake: Once the crust has finished baking, remove it from the oven and let it cool for a few minutes. Pour the cheesecake mixture over the warm crust, spreading it evenly. Bake for an additional 25-30 minutes, or until the cheesecake has set and the edges are lightly golden.

Cool and Refrigerate: After baking, let your Churro Cheesecake cool at room temperature for about 30 minutes. Once cool, cover it with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.

Add the Finishing Touches: Before serving, sprinkle the reserved cinnamon-sugar mixture generously over the top. Optionally, slice fresh strawberries on top or drizzle with caramel sauce. Slice into squares and enjoy!