Lemon Mascarpone Cheesecake Recipe

INGREDIENTS

• 1-1/2 cups biscotti crumbs (about 8 biscotti)
• 1/3 cup butter, melted
• FILLING:
• 2 packages (8 ounces each) cream cheese, softened
• 2 cartons (8 ounces each) Mascarpone cheese
• 3/4 cup sugar
• 1/4 cup lemon juice
• 3 tablespoons all-purpose flour
• 1 tablespoon grated lemon peel
• 2 teaspoons vanilla extract
• 4 Eggland's Best Eggs, lightly beaten
• TOPPING:
• 3/4 cup coarsely chopped dried apricots
• 1/2 cup boiling water
• 3/4 cup cold water
• 1/4 cup sugar
• 1/4 cup orange marmalade
• 2 ounces white baking chocolate