Preheat the oven to 350 degrees F and grease a 9x13-inch baking dish with cooking spray and set aside.

In a large bowl or stand mixer fitted with a whisk attachment, beat the cream cheese, 1 cup of sugar, and vanilla together until smooth.

Unroll the cans of dough and gently stretch them out to approximately 9x13-inch in size.

Press one of the rolls of dough into the bottom of the prepared baking dish and pinch together any seams. Cut off any excess dough.

Top the dough with the cream cheese mixture, making sure to spread it evenly over the dough. 

Spoon the apple pie filling out on top of the cheesecake layer and then top the filling with the other piece of dough.

Cream together the butter, sugar, and cinnamon and dot it over the top of the dough. 

Bake for 30 to 35 minutes until the top layer of dough is a golden brown and has puffed up. Remove from the oven and allow the cheesecake to cool completely in the pan before slicing and serving. Can be served chilled or room temp.