Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray. For easier removal, line with parchment paper, leaving overhang on the long sides.

Open one can of crescent roll dough and gently unroll it. Press it evenly into the bottom of the prepared pan, pinching seams together to form a solid crust.

In a medium bowl, combine softened cream cheese, 3/4 cup sugar, vanilla, a pinch of fine sea salt, and lemon zest if using. Beat with a hand mixer on medium speed until smooth and fluffy, 1–2 minutes, or whisk vigorously until no lumps remain.

Spread the cream cheese filling evenly over the bottom crescent layer, smoothing it all the way to the corners so every bite has filling.

Unroll the second can of crescent roll dough. If using crescent sheets, lay the sheet directly over the filling. If using regular crescents, press the pieces together on a lightly floured surface to form a sheet, then carefully transfer on top of the filling, patching any tears as needed.

In a small bowl, stir together the remaining 1/4 cup sugar and the ground cinnamon until evenly combined.

Slowly pour the melted butter evenly over the top crescent layer, allowing some to run to the edges. Immediately sprinkle the cinnamon-sugar mixture evenly over the buttered surface.

Bake on the middle rack for 25–30 minutes, or until the top is deep golden brown and the edges are bubbling slightly. The bars should be set and very fragrant.

Transfer the pan to a wire rack and cool for at least 30 minutes. Then cover and refrigerate for at least 2 hours, or overnight, until the cheesecake layer is fully set.

If lined with parchment, lift the slab out of the pan. Cut into 16–20 bars with a sharp knife, wiping the blade between cuts for neat edges. Serve chilled or closer to room temperature.