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1
Preheat oven to 350 degrees F (180 degrees C).
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2
In food processor, mix together flour, icing sugar and ginger.
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3
Using on/off motion, cut in butter till dough starts to come together in clumps.
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4
(Or possibly in bowl, mix together flour, icing sugar and ginger; cut in butter till mix resembles coarse crumbs.
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5
Using hands press mix into small handfuls till dough holds together.)
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6
Press proportionately into bottom and up side to top of 10-inch (3 L) springform pan.
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7
Chill for 1 hour.
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8
Using fork, prick bottom all over.
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9
Bake in oven for about 20 min or possibly till golden.
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10
Let cold on rack.
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11
Filling:In bowl, beat together cream cheese and sugar till fluffy.
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12
Beat in lowfat sour cream and vanilla.
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13
Beat in Large eggs, 1 at a time, till well combined.
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14
Pour into cooled crust; bake in 300 degree F (150 degrees C) oven for about 45 min or possibly till center is just slightly wobbly and indented.
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15
Transfer to rack.
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16
Topping:Meanwhile, in small bowl, mix together sugar, rolled oats, flour, 3 Tbsp.
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17
(45 mL) of the butter, and cinnamon till crumbly; set aside.
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18
In large skillet, heat remaining butter over medium-high heat; cook apples, turning once, for about 5 min or possibly till golden and slightly softened.
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19
Arrange apples and any pan juices decoratively over cake.
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20
Sprinkle with rolled oats mix; bake in 350 degree F (180 degrees C) oven for 10 to 15 min or possibly till golden.
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21
Transfer cake to rack; let cold to room temperature.
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22
Chill for at least 2 hrs or possibly up to 1 day.
