Make the cookie crust:

Cup of Yum
1. Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. 
2. Grind 1 pack of the maria cookies into a fine crumb using a food processor or blender. Combine the crumbs with melted butter until the mixture resembles wet sand.
3. Firmly press the mixture into the bottom of a 9 inch baking dish. Use the back of a spoon or a measuring cup to smooth it out evenly. Refrigerate or freeze the crust while you prepare the filling.

Make the filling:

1. In a blender, combine the sweetened condensed milk, media crema, cream cheese and vanilla extract. Blend for a couple of minutes or until combined thoroughly. Add the lemon & lime juice and blend until combined.
2. Spread enough of the mixture over top of the crust layer. About ¼ of the mixture and spread over the crust.
3. Spread a layer of the creamy lemon filling over the maria cracker crust. Add another layer of maria on top, followed by more creamy lemon filling. Repeat until you reach the top of the dish, finishing with a layer of filling.
4. Sprinkle with crumbled cookies and garnish with lemon & lime slices. Optional. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight. This allows the flavors to meld and the cake to set properly.
5. Run an offset spatula (or a thin knife, if you don’t have an offset spatula) between the cake and the pan. This will loosen the carlota from the pan. Open the springform edge and remove.