- Portion size 12 servings
Preheat oven to 350°F (180°C).
In food processor, mix together flour, icing sugar and ginger. Using on/off motion, cut in butter until dough starts to come together in clumps. (Or in bowl, mix together flour, icing sugar and ginger; cut in butter until mixture resembles coarse crumbs. Using hands press mixture into small handfuls until dough holds together.) Press evenly into bottom and up side to top of 10-inch (3 L) springform pan. Refrigerate for 1 hour. Using fork, prick bottom all over. Bake in oven for about 20 minutes or until golden brown. Let cool on rack.
Filling: In bowl, beat together cream cheese and sugar until fluffy. Beat in sour cream and vanilla. Beat in eggs, 1 at a time, until well combined. Pour into cooled crust; bake in 300°F (150°C) oven for about 45 minutes or until center is just slightly wobbly and indented. Transfer to rack.
Topping: Meanwhile, in small bowl, mix together sugar, rolled oats, flour, 3 tbsp (50 mL) of the butter, and cinnamon until crumbly; set aside. In large skillet, melt remaining butter over medium-high heat; cook apples, turning once, for about 5 minutes or until golden brown and slightly softened.
Arrange apples and any pan juices decoratively over cake. Sprinkle with rolled oats mixture; bake in 350°F (180°C) oven for 10 to 15 minutes or until golden brown.
Transfer cake to rack; let cool to room temperature. Refrigerate for at least 2 hours or up to 1 day.