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