Preheat oven to 300°F (150°C).

Prepare the crust: mix biscuit crumbs with butter until homogenous. Flatten and tighten the mixture into a 9-inch buttered dish and freeze.

Prepare the filling: Mix cream cheese with milk, sugar, sour cream, instant pudding, eggs, and zest in a large bowl until homogenous. Pour mixture onto base.

Bake at 300°F (150°C) between 60 to 75 minutes until the cake is solid on the periphery but slightly soft in the middle.

Chill. Cover with plastic wrap and refrigerate overnight.

Can be kept in refrigerator for up to one week.

Fresh fruit can be arranged on top of the cake for decorative purposes.

Sprinkle with powdered sugar.