Preheat oven to 350°F. Blend cream cheese, sugar, and extract until smooth. Add egg, pineapple, and lime. Mix until combined.
Spray a 9x13 baking dish. Lay one can of crescent rolls at the bottom, spread cheesecake mixture, then top with the second can of rolls.
Pour melted butter over sopapillas. Mix remaining sugar and cinnamon. Sprinkle evenly on top of the buttered surface.
Bake at 350°F for 30 minutes until golden brown. Allow it to cool for 20 minutes or until set.