Invert base in a 20cm (base measurement) round springform pan. Lightly spray pan with oil. Line base and side with baking paper.
Process dates, almonds and oats in a food processor until finely chopped. Add vanilla and 1 teaspoon water, process until mixture starts to clump together, adding an extra teaspoon of water, if required.
Using wet hands, press mixture over base of prepared pan in a thin even layer. Bake in 180C oven (fan-forced) for 8-10 minutes, until golden around edge. Cool
To make filling, process ricotta, yoghurt, sugar, egg yolks, vanilla, cinnamon and ginger in same food processor until smooth. Transfer to a large bowl.
Beat eggs whites in a medium bowl with electric mixer until soft peaks form. Fold into ricotta mixture until combined. Spoon mixture into prepared pan. Smooth over top. Place on a baking tray.
Bake in a 150C preheated oven (fan-forced) for 40 minutes or until just set (centre will still appear wobbly but will set on cooling). Turn off oven. Cool cheesecake in oven with door ajar. Remove. Refrigerate, covered, for several hours or overnight until firm.
To serve, transfer cheesecake to a serving plate. Top with peaches and strawberries. Lightly dust with icing sugar and cinnamon.

Replace peaches and strawberries with any fresh seasonal fruit combo, try mangoes and raspberries or plums and blackberries.
Inverting the base of the springform pan makes it easier to remove cooked cheesecake from pan to serve.