Preheat the oven to 375º Fahrenheit. Spray a 9x13 baking pan with cooking spray.
Open one can of crescent roll dough. Lay out the rolls on the bottom of the prepared pan. Press the seams together.
In a mixing bowl, use a hand mixer to cream the cream cheese until it is smooth.
Add in the sugar, egg yolk only, lemon juice and vanilla. Mix well.
Pour the cheesecake batter in the baking pan and spread it over the dough.
Lay out the 2nd can of crescent rolls on the counter. Press the seams together. Then pick up the sheet of dough and place it on top of the filling.
Use a fork to beat the egg white, then brush the egg white on top of the dough using a pastry brush.
Bake for 25 minutes.
Allow the cake to cool for about 10 minutes, then sprinkle powdered sugar over the top.
Once the cake is at room temperature, cover the cake with plastic wrap and store in the refrigerator.
Cut and serve as desired.
The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**