Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly spray it.

Beat the eggs on high speed for 5–6 minutes until thick and pale. Gradually add the sugar and vanilla while continuing to beat.

Gently fold in the sifted flour, baking powder, and salt until just combined. Pour the batter evenly into the prepared pan and bake for 10–12 minutes, until the cake springs back when lightly touched.

Roll and Cool the Cake

Immediately turn the warm cake onto a clean kitchen towel dusted generously with powdered sugar.

Carefully roll the cake up with the towel inside to prevent cracking. Let it cool completely while rolled.

Prepare the Cheesecake Filling

Beat the softened cream cheese with sugar and vanilla extract until smooth and creamy.

In a separate bowl, whip the heavy cream to soft peaks, then gently fold it into the cream cheese mixture to create a light and airy filling.

Fill and Roll the Cake

Carefully unroll the cooled sponge cake. Spread the cheesecake filling evenly over the surface.

Sprinkle the chopped strawberries mixed with sugar on top. Gently roll the cake back up without the towel, keeping the filling inside.

Chill and Garnish

Wrap the roll tightly in plastic wrap and refrigerate for at least 1 hour to set.

Before serving, top with whipped cream, crushed Golden Oreos, and fresh sliced strawberries.