Make the cookie crust. Preheat oven to 350F. Line a 9x13-inch baking pan with parchment paper, allowing for an overhang of at least 2 inches on all sides and spray lightly with nonstick baking spray. In a bowl combine the Maria cookie crumbs, sugar, and butter, until it looks like wet sand. Press the mixture into the bottom very firmly into the bottom of the pan. Bake the crust in the preheated oven for 10 minutes. Remove the crust from the oven and set aside on a cooling rack until needed.
Increase the oven temperature to 400F. (Overcompensate to 410 or 415 if you know your oven runs cold! Mine does.)
Prepare the cheesecake. In a large bowl using a handheld mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and cream cheese until smooth. Add the salt and mix. Incorporate the eggs one by one and stir until fully incorporated. Whisk in the cream. With a sifter, add the flour to the mixture and fold it in gently.
Bake the cheesecake bars. Pour the batter into the prepared pan and bake for 50 minutes, or until browned and almost burned-looking on top. This can really vary oven to oven, so it helps to have your eye on the cheesecake from 50 minutes forward. The center will still be quite jiggly, but the cake is ready. Remove from the oven and cool.