Preheat oven to 350°. Spray a 13x9 baking dish with cooking spray. (I used a 3.6 quart dish, but 13x9 can also be used).

Open one can of crescent rolls, and press into the bottom of the baking dish, making sure to pinch all seams together. Bake for approximately 8 minutes, or until lightly browned. 

While the bottom layer is baking, in a large bowl combine the softened cream cheese, jar of strawberry preserves, and ½ c sugar. Mix well with a hand mixer until smooth and creamy.

Pour the mixture over the cooked crescent roll layer. Spread evenly. 

Roll the remaining can of crescent rolls over the cream cheese mixture, stretching to the edges, and pinching the seams together. 

Pour the melted butter over the crescent rolls, and use the back of a silicone spatula to evenly distribute.

Mix the 3 tbsp sugar with the cinnamon, and sprinkle evenly over the butter. Bake for 30-35 minutes, or until the top crescent rolls are cooked through. 

Serve warm, or let it cool, and refrigerate for several hours before serving. Cut into squares, and enjoy!