Preheat oven to 350 degrees F. and line a 9 x 13 inch baking dish with parchment paper. Plan churro topping, 1/2 cup sugar and 1 tablespoon cinnamon into a small bowl, stir to combine.
Open one of the Crescent Rolls packages and unroll so it's a rectangular sheet. Place in the bottom of the baking dish. Trim edges if needed. I trimmed 1/2 inch from each side. Press and flatted to bottom of dish. Sprinkle bottom crescent layer with 2 teaspoons of the cinnamon/sugar mixture.
Place cream cheese and sugar and vanilla into a large mixing bowl, stir until creamy and smooth. You can do this with a stand mixer or electric mixer if you'd like. Tip- make sure cream cheese is softened completely for best results. If it's not softened, you'll find it lumpy. Pour cream cheese mixture over bottom crescent layer, spreading evenly. Sprinkle with another 2 teaspoons of cinnamon/sugar. Open second package of Crescent Rolls and unroll so it's a rectangular sheet. Carefully place over top of cream cheese layer. Trim edges if needed. Spoon melted butter over top of crescent sheet, spreading evenly. Sprinkle remaining cinnamon/sugar over top of buttery crescent top. Bake for 33-37 minutes, or until center is set and crust puffed and cooked through. Remove and let cool for 1 hour before cutting into squares. Before serving drizzle marshmallow fluff, peanut butter and mini chocolate chips over each square. Serve room temperature.
I melt my marshmallow fluff in a microwave safe bowl for about 15-20 seconds to soften. Stir it, then place into a corner of a ziplock baggie. Snip a small corner and use to drizzle over cheesecake bars.
You can also drizzle marshmallow fluff and peanut butter before cutting into squares. I prefer cutting into squares first, but either way is just fine.