Unroll one crescent dough, roll out to fit the bottom of your cake pan (just the bottom, not the sides). Press into bottom of your pan.

Evenly spread the cheesecake filling on top of the dough that is in the pan. Make it as level as possible.

Roll out the second crescent dough, lay it on top of the filling

Brush the melted butter over the top crust.

Stir the remaining sugar, cinnamon and hazel nuts (if using) together in a bowl.

Evenly sprinkle the sugar mix on top of the melted butter

Cool (1-2 hours) then cut into bite size squares or bars, note - they cut easier if you refrigerate a few hours also. But you get a better flavor when at room temperature when eating.