PREHEAT oven to 350°F. Line a greased 15x10x3/4-inch jelly roll pan with parchment or wax paper. Grease and flour paper; set aside. Place 1 pkg. (2-layer size) cake mix, eggs, yogourt and oil in large bowl; beat with electric mixer on medium speed 1 to 2 min. or until well blended. Spread 3 cups batter into prepared baking pan; tap gently on counter to remove any air bubbles. Pour remaining batter into 4 to 6 medium lined muffin cups. Bake 15 min.

MEANWHILE, place a large sheet of parchment paper on top of a clean kitchen towel; sprinkle evenly with 3 Tbsp. icing sugar. Invert cake onto prepared towel; remove pan and top sheet of parchment paper. Starting at one of the short ends, roll up cake with paper and towel. Cool on wire rack 30 min.

MEANWHILE, gradually add 1/2 cup icing sugar to cream cheese in small bowl, beating with electric mixer on medium speed until well blended. Stir in filling. Unroll cake; remove paper and towel. Spread cake with cream cheese mixture; roll up and refrigerate 30 min. Place on serving plate. Stir flavouring into whipped topping; spread onto log. Add garnish as desired. Refrigerate at least 2 hours. Cut into 1/2-inch-thick slices to serve. Store leftover dessert in refrigerator.