Beat together the butter, 1 cup sugar, lemon zest, and salt. Beat for 8 minutes until creamy.
Add the eggs during the last few minutes individually, making sure each one is completely incorporated into the batter before adding the next.
Whisk together the flour and baking powder and add it to the mixture.
Add 2 tablespoons of the lemon juice.
Line a 12 x 16-inch pan with parchment paper. Spread the mixture evenly out on the pan.
Make the Cheesecake Layer:
Place cream cheese in the bowl of your mixer.
Add the sugar and mix on high speed for 5 minutes
Add the lemon juice, vanilla, and the whole eggs. Turn the mixer speed down to medium-low and beat for 1 minute
Add the egg yolks. Make sure you scrape down the sides of the bowl.
Add the heavy cream and milk. Continue mixing at low speed until everything is combined.
Assemble the Cake:
Drain the apricots. Reserve the juice for cocktails or to use in another dessert.
Spread the cheesecake batter out on top of the cake base.
Evenly space the apricots on top using a 3" round cutter as a guide.
Place in oven on the middle shelf and bake for 35 minutes.
Remove and let cool completely.
Glaze the Cake:
Place the round cutter around the apricots and cut out mini cakes.
Use a teaspoon to top each with simple syrup (see recipe below).
Plate and serve.
Simple Syrup Recipe:
Place 1/2 cup white granulated sugar and half cup water in a small saucepan. Bring to a simmer. Stir until sugar is completely dissolved. Remove from heat and let cool completely before using.