1. CRUST:. 2. Line base of 9 1/2 inch springform pan with parchment papaer. 3. Brush 1 tbsp of the melted butter over parchment and up sides of pan. 4. Stir together biscotti crumbs and remaining butter in a bowl. 5. Pat mixture lightly into bottom and up sides of prepared pan. 6. Chill crust in the refrigerator while you prepare the filling. 7. FILLING:. 8. Preheat oven to 350 degrees. 9. In a large mixing bowl beat cream cheese until softened, add sugar and beat for about 5 minutes until light and fluffy. 10. Add eggs one at a time, beating very well after each addition. 11. Beat in mascarpone until smooth. 12. Now beat in flour, vanilla, lemon zest and lemon juice and mix until smooth. 13. Spoon the filling into chilled base and smooth the top. 14. Place cake on a baking sheet and bake in center of the oven for 1 1/4 hours or until firm on the sides and a little softer in the center. 15. The cake rises like a souffle but falls back as it cools. 16. Leave oven door ajar and turn off heat, let cake sit for about 1 hour to help prevent cracking. 17. TOPPING:. 18. While cake is cooling in oven, place apricots, sugar, wine (or juice) and water in a pot. 19. Let soak for 30 minutes. 20. Bring mixture to a boil. Cover and reduce heat to med-low and simmer for 30 minutes or until apricots are very soft. 21. Sit in marmalade and let cool. 22. Spread apricot mixture over cooled cheesecake. 23. Melt white chocolate in a heavy pot over low heat, stirring until just liquid. 24. Drizzle over top of cheesecake. Enjoy! ---------------------------------------------------------------------------
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