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1
Set oven to 350 degrees.
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2
For the crust: In a food processor, mix together flour, icing sugar and ginger.
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3
Using on/off motion, cut in butter until dough starts to come together in clumps.
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4
Using hands, press mixture evenly into bottom and up sides of a 10-inch springform pan.
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5
Refrigerate for 1 hour.
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6
Using a fork, prick bottom all over.
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7
Bake in oven for about 20 minutes, or until golden brown.
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8
Let cool on rack.
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9
For filling: In bowl, beat together cream cheese and sugar until fluffy.
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10
Beat in sour cream and vanilla.
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11
Beat in eggs 1 at a time, until well combined.
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12
Pour into cooled crust.
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13
Bake in 300 degree oven for 45 minutes, or until center is just slightly wobbly and indented.
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14
Transfer to rack.
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15
For topping: Meanwhile, in a small bowl, mix together sugar, rolled oats, flour, 3 tbsp of the butter, and cinnamon until crumbly; set aside.
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16
In a large skillet, melt remaining butter over medium-high heat; cook apples, turning once, for about 5 minutes or until golden brown, and slightly softened.
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17
Arrange apples and any pan juices decoratively over cake.
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18
Sprinkle with rolled oats mixture.
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19
Bake in 350 degree oven for 10-15 minutes, or until golden brown.
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20
Transfer cake to rack; let cool to room temperature.
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21
Refrigerate for at least 6 hours, or overnight.
