In a medium saucepan over medium heat mix all the ingredients of the lemon custard (the egg yolks, 3/4 cup of sugar, 6 tablespoons of lemon juice and 1 tablespoon of lemon zest) and cook for 8 minutes mixing continuously . Get out of the fire.
Preheat the oven to 180 degrees centigrade. And prepare a refractory to bake round cakes with aluminum foil around the refractory to contain the cake. The refractory should be approximately 15 centimeters in diameter.
In a deep bowl, mix all the ingredients of the cookie dough until there is a uniform dough (Marias cookies, 1/4 cup of sugar, 1/2 tablespoon of salt and 1 stick of butter). Press the dough into the baking dish to make the base of the cake.
Bake the base for 5 minutes and remove from the oven.
With an electric blender mix the pie filling (cream cheese, sugar, lemon juice, and 2 eggs).
Take the base of the cake and add the lemon custard on it and spread well with a spoon.
On the custard add the cheese filling and bake the cake for 45 minutes with a bowl of water under the cake to prevent it from drying out.
Remove from the oven and add the sour cream and bake for 10 more minutes.
Remove from the oven and with a knife separate the edges of the cake from the refractory. Let cool and refrigerate. Preferably make this dish a day before.
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