APPLE STREUSEL CHEESECAKE:

2 cups all-purpose flour (500 mL)
1/2 cup icing sugar (125 mL)
1 teaspoon ground ginger (5 mL)
1 cup cold butter, cubed (250 mL)

Filling:

3 packages (each 750 g) cream cheese, softened
2/3 cup granulated sugar (150 mL)
1 cup sour cream (250 mL)
1 teaspoon vanilla (5 mL)
4 eggs

Topping:

1/2 cup packed brown sugar (125 mL)
1/3 cup rolled oats (75 mL)
1/3 cup all-purpose flour (75 mL)
1/4 cup butter (50 mL)
1/2 teaspoon cinnamon (2 mL)
3 apples, peeled, cored and sliced into eighths

Preheat oven to 350 degrees F (180 degrees 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 degree F (150 degrees 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 tablespoons (45 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 degree F (180 degrees 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.