Preheat the oven to 375 F (190 C).

Crust: Line the wells of a muffin tin with paper or silicone liners.
Finely crumble the biscuits in a food processor.
Add the melted butter and process until the crumbs are well coated with butter. Divide the crumbs evenly among the muffin tin wells, pressing firmly to compact them.

Mascarpone cheese filling: In a bowl, mix the mascarpone, sugar, sour cream, egg, lemon zest, lemon juice, and vanilla with an electric mixer. Mix well.
Transfer the mixture to the muffin tin wells and smooth the tops by gently tapping the tin on the counter several times.
Bake for 20 minutes or until the filling is just set and you start to see small cracks on some of the cheesecakes. Let cool on a wire rack.
Cover the cheesecakes and refrigerate until they are well chilled or up to 2 days.

Apricot glaze: Mix the apricot jam and white wine in a saucepan.
Bring to a boil and let thicken, stirring constantly, until the mixture comes away from the bottom of the pan.
Let cool and spread over the cheesecakes.

Melt the white chocolate in the microwave, then transfer it to a pastry bag with a fine tip and spread over the apricot glaze.