Crush the biscuits. Melt the butter and add the crushed biscuits. Stir together. In a 20 mm diameter pastry ring, spread the mixture on the bottom and press down with a spoon or end of a rolling pin. Chill in the fridge. Preheat the oven to 120°C.
Using an electric beater or by hand, mix the eggs and sugar then add the flower, lemon juice and thick crème fraiche. Add the cheese spread and mix to obtain a smooth texture. Add the apricots. Pour the topping mixture onto the biscuit mixture and smooth with the back of a spoon. Bake for 30-40 minutes depending on thickness. The cheesecake should still be slightly wobbly in the centre. Leave to cool at room temperature, then put in the fridge overnight.
Bring 150 g water and 80 g sugar to the boil, add 250 g apricot halves and simmer for 10 minutes. Blend and leave to cool. Your cheesecake will be even more delicious with this gourmet apricot coulis!