1 container refrigerated crescent rolls
3 (8 oz.) pkg. Philadelphia cream cheese
1 (8 oz.) pkg. sour cream
1 tsp. vanilla
1 1/2 c. sugar
5 eggs

Spread crescent rolls in 9x12 inch pan. Cream Philadelphia cream cheese, sugar and vanilla. Add one egg at a time, beating until blended. Add sour cream and blend. Pour in pan and sprinkle with cinnamon. Bake at 350 degrees until cheese is done, about 40-45 minutes. This cake can be topped with canned pie cherry filling or fresh strawberries.