350 degrees should be the oven's temperature.
One crescent moon roll packet should be opened. Unless you have a really good non-stick surface, add a little flour to a clean surface. The crescent dough should be rolled out to a size that will cover the base and extend halfway up the sides of a 13x9 glass Pyrex dish. After putting the dough in the pyrex dish, repair it with any leftover dough.
Cream cheese, sugar, vanilla, and eggs should be combined in a medium bowl and beat on medium speed until creamy and smooth.
Over the crescent moon in the Pyrex dish, evenly distribute the cream cheese mixture.
Over the cream cheese mixture, evenly distribute the cherry filling.
To the size of a pyrex dish's surface, roll the second packet of crescent dough. Slice the dough into 1/2 inch wide strips.
On the cheesecake, distribute the dough slices. To seal the edges of the cheesecake, place a strip of dough on each side of the pyrex and press the corners toward the glass.
Once all of the long strips are in position, cut the following set of strips in half and arrange them over the cheesecake in the opposite direction to create a grid. In a Pyrex dish, seal the borders and bake for 30-35 minutes, or until the top is golden brown.