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Preheat oven to 350°F (175°C).
Grease a 9x9-inch baking pan or line it with parchment paper for easier cleanup.
Unroll the crescent roll dough.
Press the triangles together in the bottom of the pan to create one even layer.
In a bowl, beat the cream cheese, sugar, egg, vanilla, and almond extract (if using) until completely smooth.
Spread the cheesecake mixture evenly over the crescent layer.
Unroll a second can of crescent roll dough and place it over the filling.
Press the seams gently to seal.
Bake for 25–30 minutes, until golden brown on top and the filling is set.
Let cool for at least 10–15 minutes before glazing.
Whisk together powdered sugar, milk, and vanilla until smooth.
Adjust thickness by adding more milk (thinner) or sugar (thicker).
Drizzle glaze over the slightly warm casserole.
Top with berries, nuts, or coconut if desired.
Slice into squares and serve warm or at room temperature.