Preheat your oven to 350°F (175°C). Line a 15x10-inch baking sheet with parchment paper, ensuring the paper hangs over the edges for easy removal later.

In a large mixing bowl, beat 3 room-temperature eggs and ¾ cup of sugar together until the mixture is thick and fluffy, about 5 minutes. Gently fold in 1 cup of cake flour using a spatula until no flour streaks remain.

Spread the prepared batter evenly in the baking sheet, smoothing the top with a spatula. Bake in your preheated oven for 12-15 minutes or until the cake is lightly golden.

Once baked, immediately invert the sponge cake onto a clean kitchen towel dusted with powdered sugar. Slowly peel off the parchment paper and start rolling the cake tightly while it's still warm.

In a separate bowl, beat 8 oz of softened cream cheese, 1 cup of powdered sugar, and 1 tsp of vanilla extract together until smooth and creamy. Spread evenly over your cooled sponge cake.

Dollop your cherry pie filling evenly over the cheesecake layer and gently spread it around.

Start from one end, carefully rolling the cake back into a tight log using the towel for support. Place the cake seam-side down on a serving plate.

Refrigerate your rolled cake for at least 1 hour. Dust the top lightly with powdered sugar before serving.

Using a sharp knife, slice the cake into even pieces, serving immediately.