Lemon Mascarpone Cheesecake

Lemon Mascarpone Cheesecake

1/2 c. biscotti crumbs
1/3 c. butter, melted
FILLING:
2 pkgs. cream cheese, softened
2 cartons (8 oz. each) Mascarpone cheese
3/4 c. sugar
1/4 c. lemon juice
3 T. all purpose flour
2 tsp. vanilla extract
4 eggs, lightly beaten
1 T. grated lemon peel
TOPPING:
3/4 c. coarsely chopped dried apricots
1/2 c. boiling water
3/4 c. cold water
1/4 c. sugar
1/4 c. orange marmalade
2 squares (1 oz. each) white baking chocolate

In a small bowl, combine biscotti crumbs and butter.  Press onto the
bottom and 1 inch up the sides of a greased 9 inch springform pan.
Place on a baking sheet.  Bake at 350 for 8-10 minutes.

In a large mixing bowl, beat the cheeses, sugar, lemon juice, flour
and vanilla until smooth.  Add the eggs; beat on low speed jut until
combined.  Stir in lemon peel.  Pour into crust. 

Return pan to baking sheet.  Bake at 350 for 45-55 minutes or until
center is almost set.  Cool on a wire rack for 10 minutes.  Carefully
run a knife around edge of pan to loosen.  Cool for 30 minutes.

Meanwhile, soak apricots in boiling water for 10 minutes.  Drain and
discard liquid.  In a small saucepan, bring apricots, cold water and
sugar to a boil.  Reduce heat; simmer, uncovered, for 12-14 minutes or until water is absorbed.  Remove from the heat; stir in marmalade.

Cool to room temperature.

Carefully spread topping over cheesecake; cool 30 minutes longer.
Refrigerate overnight.

Remove sides of pan.  In a microwave safe bowl, melt white chocolate at 70% power; stir until smooth.  Drizzle over cheesecake.  Let stand for 15 minutes.  Refrigerate leftovers.