In a medium saucepan, combine blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat for 5-7 minutes until it thickens. Cool completely before topping your cheesecake.

Crush Maria cookies into fine crumbs. Mix cookie crumbs with melted butter and press into the bottom of a parchment-lined springform pan. Refrigerate for 15 minutes.

In a large mixing bowl, beat cream cheese until smooth. Gradually add sweetened condensed milk, sour cream, and vanilla extract until fluffy.

Fold in eggs gently until just combined. Pour the filling over the crust and spread evenly.

Preheat your oven to 325°F. Bake for 45-55 minutes until the edges are set and the center is slightly jiggly.

Cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.

Remove from the springform pan, pour blueberry topping over the cheesecake, slice, and serve chilled.