The Crust:
Line the bottom of a 9″ (23cm) springform pan with parchment paper.
Brush the paper covering the bottom and sides with melted butter.

Mix the ground biscuits and butter in a bowl.

Press the mixture into the prepared pan.
Refrigerate while preparing the filling.

Preheat the oven to 350°F (180°C).

The Filling:
In a large bowl, beat the cream cheese and mascarpone until smooth.
Add the sugar and beat for about 5 minutes until the mixture is light.
Add the eggs one at a time, beating well after each addition.
Then, add the flour, vanilla, lemon zest, lemon juice, and poppy seeds.

Pour the filling into the cooled biscuit crust and smooth the top.
Place the cake on a baking sheet and bake in the middle of the oven for 1 hour 15 minutes, or until the edges are set and the center is slightly softer.
The cake will rise like a soufflé, but it will sink while cooling.
Leave the oven door ajar, turn off the oven, and let the cake rest for 1 hour. This will prevent it from cracking.

Orange Apricots:
Soak the apricots, sugar, wine, and water in a saucepan for 30 minutes.
Bring to a boil, then cover, reduce heat to medium-low, and simmer for 30 minutes, or until the apricots are very soft.
Stir in the marmalade and let cool.

Spread the apricot mixture over the cooled cake.
Melt the white chocolate in a saucepan over low heat, stirring until smooth, and drizzle over the cake.