Preheat oven to 375°F (190°C). Grease a 10x15-inch jelly roll pan, line bottom with parchment paper, and grease the parchment.

In a large bowl, beat room temperature eggs on high speed for 3-5 minutes until thick and pale. Gradually beat in granulated sugar, then vanilla extract.

Whisk together cake flour, baking powder, and salt. Sift over egg mixture in two parts, gently folding with a rubber spatula after each addition until just combined.

Spread batter evenly into prepared pan. Bake for 12-15 minutes until top springs back when touched.

While baking, heavily dust a clean kitchen towel with powdered sugar. Immediately turn hot cake onto the towel, peel off parchment, and roll the cake up tightly within the towel starting from a short end. Cool completely on a wire rack.

For filling: Whip cold heavy cream to stiff peaks; set aside. Beat softened cream cheese, powdered sugar, and vanilla until smooth. Fold whipped cream into cream cheese mixture.

Carefully unroll cooled cake. Spread cheesecake filling evenly over cake, leaving a border. Re-roll tightly without the towel. Wrap in plastic wrap and chill for at least 2 hours.

Before serving, place on platter. Top generously with cherry pie filling and dollops of fresh whipped cream.