With hand mixer or in bowl of stand mixer, beat cream cheese until smooth. Add whipping cream a bit at a time to prevent lumps. Scrape down sides of bowl. Mix in eggs one at a time, scraping down between additions. Stir in turmeric, allspice and cumin.
Divide apricots in bottom of two ten-centimeter springform pans.
Prepare springforms by tightly wrapping them with foil to prevent water from leaking in. Divide batter between two pans. Place in 9x13 pan and pour boiling water in pan until halfway up the sides. Bake in 300F oven until cheesecakes are just set, about 30 minutes. Remove from pan of water and remove foil. Let cool completely.
Meanwhile, make chutney.
For the chutney:
In saucepot over medium high heat, add oil and shallot. Sauté until shallot begins to brown, about two minutes. Stir in apricots, persimmon, sugar, salt and spices. De-glaze with vinegar and add water. Bring to boil, reduce heat and let simmer until fruit breaks down and liquid is mostly reduced, creating a sticky, jammy texture (mixture will thicken as it cools). Let cool and serve over top of cheesecake with crackers or toasted baguette slices.