Put the chopped apricots, water, butter and sugar in a pan. Heat gently until the butter is dissolved, then bring to a boil for a couple of minutes until you have a toffee syrup.
Lift out of the pan and spread onto a plate to cool. Reserve any syrup left in the pan for later.
Make the base
Crush the biscuits and place in a bowl with the desiccated coconut. Mix together.
Add the hot melted butter and mix through.
While still warm, tip the biscuit mixture into a large, loose-bottomed tin and press down all over. Pop in the fridge to firm up.
Make the apricot cheesecake filling
Melt the white chocolate and set aside to cool.
Pour the double cream into a large mixing bowl. Whip until very thick but shy of turning to butter.
Add the cream cheese, vanilla and sugar. Fold through. Avoid over-mixing from here on to keep the mixture firm.
Add the cooled melted chocolate and fold through.
Add the totally cooled caramelised apricots and fold in.
Retrieve the tin from the fridge and pile the filling into it, carefully levelling off.
Drizzle any reserved syrup over the top and swirl, then return the tin to the fridge to chill overnight.