Preheat your oven to 350°F (175°C).

Unroll one can of crescent roll dough and lay it flat in the bottom of a greased 9x13-inch baking dish, pressing the seams together to seal.

In a mixing bowl, combine softened cream cheese, granulated sugar, vanilla extract, eggs, lemon juice, and ground cinnamon. Beat until smooth and creamy.

Pour the cheesecake filling over the crescent roll layer in the baking dish and spread it evenly. Unroll the second can of crescent roll dough and lay it over the cream cheese mixture, pressing the seams together to seal.

Bake for 25-30 minutes, or until the top is golden brown and the filling is set.

Let the casserole cool for about 10 minutes, then dust with powdered sugar, cut into squares, and serve warm.