Break up the oatcakes into a food processor and add the walnuts and apricots. Whiz to break down and combine. Melt the butter, add to the crumb mixture and whizz together to form a buttery crumb.
Oil your tin and line the base with a disc of parchment paper. Tip in the biscuit crumbs and press in. If you are using ramekins, wet them first and line with clingfilm. Divide the crumbs between each of them and press into place.
Spoon the cream cheese into a basin, add one of the goats’ cheese and mix together. Mix in the herbs, lemon, chilli, wine, garlic and pepper. Spoon on top of the base and smooth over. Pop into the fridge and chill for at least an hour.
To make the topping, heat the oil and add the onions. Stir though and add the sugar and let it bubble. Pour in the vinegar and cook together gently until soft and slightly syrupy. Leave to cool.
To serve, decant the cheesecake onto a serving plate or the individual ramekins, spoon the topping over the cheesecake and serve.
Serve with a crisp green salad garnish and crusty bread or thin toasts.
Base
Filling
Topping