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

Press crescent roll into bottom of 13x9 pan (and slightly up sides). Beat cream cheese, sugar, and sour cream; add eggs one at a time, beating well. Add vanilla and pour over crust.

Sprinkle with cinnamon. Will puff up when cooking and sinks slightly as it cools. Serve chilled with cherry pie filling.