Open one package of crescent moon rolls. Sprinkle a little flour on a clean surface unless you have a very good non-stick surface. Roll out the crescent dough large enough to cover the base and go to the center of the sides of a 13x9 glass pyrex dish. Use any scraps of dough to patch the dough after placing it in the pyrex dish.
On medium speed, beat cream cheese, sugar, vanilla, and eggs together in a medium bowl until creamy and smooth.
Spread the cream cheese mixture evenly over the crescent moon in a pyrex dish.
Spread the cherry filling evenly over the cream cheese mixture.
Roll the second package of crescent dough to the size of the surface of a pyrex dish. Cut strips of dough about 1/2 inch.
Lay the dough slices away on the cheesecake. Place one strip of dough on each edge of the pyrex and push the edges toward the glass to seal the edges of the cheesecake.
After all the long strips are in place, cut the next set of strips in half and place them in the opposite direction over the cheesecake to form a grid. Close the edges on a pyrex dish and bake for 30-35 minutes, until the surface is golden brown.