Preheat the oven to 375 degrees F. Line two 9 inch round cake pans with parchment paper and spray with cooking spray.
Separate the eggs and put the whites in one mixing bowl and the yolks in another. With an electric mixer, beat the egg whites until soft peaks begin to form.
Beat the egg yolks, sugar and vanilla until thick and yellow, scraping sides of bowl. Beat the baking powder and salt into the egg yolk mixture, then add flour ¼ cup at a time, stirring by hand until well mixed.
Fold egg whites into egg yolk mixture until evenly blended. Divide between the two pans and bake for about 10 minutes. Let cool completely.
To make the filling, soften the gelatin in ¼ cup of water and set aside.
Beat the cream until stiff peaks just start to form, then set aside.
In another bowl, beat the cream cheese, egg yolks sugar, sour cream and lemon juice until smooth. Fold in the whipped cream, then fold in the gelatin.
Assemble. Line a 9 inch springform pan with parchment. Remove one of the sponge cakes from its pan and set in the springform. Pour the cheese filling over the cake layer, then remove second cake layer from pan and set on top.
Chill for several hours or until filling has set. Release sides of springform and dust with confectioners' sugar