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, stirring gently for about 8–10 minutes until the mixture thickens and starts to bubble. Once thickened, remove from heat and allow the blueberry topping to cool completely while you prepare the crust.

Take 1 ½ cups of crushed Maria cookies and mix them with ½ cup of melted butter in a mixing bowl until well combined. Press this mixture firmly into the bottom of a parchment-lined 9-inch springform pan to form the crust. Ensure the crust is evenly spread and compacted, then refrigerate for at least 15 minutes to set before adding the filling.

In a large mixing bowl, beat 16 ounces of softened cream cheese with an electric mixer until smooth and creamy, about 2–3 minutes. Gradually add 1 cup of sweetened condensed milk, ½ cup of sour cream, 1 teaspoon of vanilla extract, and the juice of 1 lemon. Mix until fully incorporated, then gently fold in 3 large eggs one at a time, ensuring not to overmix to maintain a smooth filling.

Preheat your oven to 325°F (163°C). Pour the cheesecake filling over the chilled cookie crust, smoothing the top with a spatula. Place in the oven and bake for 45–55 minutes. The cheesecake should be set around the edges with a slightly jiggly center. Remove it from the oven and let it cool at room temperature for about 1 hour.

Once the Blueberry Bliss Cheesecake has cooled to room temperature, cover it tightly and transfer to the refrigerator. Chill for at least 4 hours, but preferably overnight.

After the cheesecake has chilled, spoon the cooled blueberry topping evenly over the top. Slice the cheesecake into desired portions, and serve each slice with an optional dollop of whipped cream or a sprinkle of fresh berries for an elegant touch.