Preheat oven to 350 degrees F and spray a 13 x 9 inch baking dish with nonstick baking spray.
In a food processor, pulse together all crust ingredients until mixture resembles coarse crumbs.
Press crust into the bottom of the prepared baking dish.
Bake for 5 minutes and set aside to cool.
In the bowl of a stand mixer, beat together cream cheese, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add ginger, vanilla extract, cinnamon, and cornstarch and beat to combine.
Pour cheesecake filling into the cooled crust and set aside.
To prepare the apple crisp topping, combine all topping ingredients in a small bowl and stir with a fork until combined.
Lay the sliced apples in a layer on top of the cheesecake filling.
Top apples with the crisp topping and bake for 40-50 minutes.
Remove from the oven and let cool for 15 minutes.
Place cheesecake in the fridge to chill overnight.