In a medium saucepan, combine 2 cups of blueberries, ½ cup of sugar, 1 tablespoon of lemon juice, and 2 tablespoons of cornstarch. Cook over medium heat for about 10 minutes, stirring occasionally, until the mixture thickens and starts to bubble. Once thickened, remove from heat and allow to cool completely.

Preheat your oven to 325°F (163°C). In a zip-top bag, crush 1 ½ cups of Maria cookies into fine crumbs. Mix the crumbs with ½ cup of melted unsalted butter until combined. Firmly press this mixture into the bottom of a parchment-lined 9-inch springform pan and refrigerate for 10 minutes.

In a large mixing bowl, beat 16 ounces of cream cheese with an electric mixer until smooth. Gradually add 1 can of sweetened condensed milk, 1 cup of sour cream, 1 teaspoon of vanilla extract, and 2 tablespoons of lemon juice. Mix until blended, then gently fold in 2 large eggs.

Pour the cheesecake filling over the chilled cookie crust. Smooth the top evenly. Bake for 45 to 55 minutes, until the center is slightly jiggly but not liquid.

Once baked, turn off the oven and crack the door. Allow to cool for about an hour on a wire rack. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Spread the cooled blueberry sauce over the top. Slice the cheesecake into wedges for serving.