Crush the biscuits roughly – either
put them in a plastic food bag and crush
with a rolling pin, or whizz them in a food
processor to chunky crumbs. Transfer
to a bowl, mix in the melted butter and
tip into a 23cm springform tin. Using your
fingers or the back of a spoon, press the
biscuit mixture evenly to form the base.
Chill until set, about 30 mins.
Put the soft cheese, zest, milk and icing
sugar into a bowl and blend using an
electric mixer until smooth. Add the
cream and whisk until the mixture is the
consistency of thick custard. Pour the
filling over the biscuit base and spread
evenly. Return to the fridge and chill
until set, at least 4 hrs or overnight.
To serve, top with the orange segments
and scatter over the pomegranate seeds.