In a pot bring to the boil all the juices, zest and palm sugar. Set aside to cool slightly
In a mixer add the softened cream cheese and beat with a paddle until it is soft and smooth.
Gradually add one egg at a time to the cream cheese mix, making sure that it is smooth before adding each additional egg. Pour in the juice mix until smooth then set aside.
In a food processor, blitz up the biscuits until they are powder form or as coarse as you like, then add the melted butter to make a mix that can pack together.
Line a cake tin with greaseproof paper, then pack the biscuit mix into the base making sure that it is all the same thickness. Around 2-3mm thick is preferred.
Pour the cream cheese mix into the lined tin with the biscuit base then bake in a 150C oven for approximately 35-40 minutes or until just set. Let cool, then refrigerate for 4 hours or overnight preferably.