Preheat oven to 160°C. Grease a 6cm-deep, 20cm round springform pan. Process biscuits until finely chopped. Add butter. Process until combined. Press mixture over base and side of prepared pan. Refrigerate for 15 minutes.

Meanwhile, beat cream cheese, sugar and orange rind together until smooth. Add eggs, 1 at a time, beating until combined. Add orange juice. Beat for 1 minute. Pour mixture into prepared pan.

Bake for 50 minutes to 1 hour or until filling is just set (mixture may wobble slightly in centre, but will firm on standing). Cool in oven with door slightly ajar. Refrigerate for 4 hours or until cold. Dust with icing sugar and serve with cream.