In a shallow dish, mix 40 g of crushed Maria cookies with 1 teaspoon of leftover cream cheese. Moisten the rim of two tall glasses with a little water and dip them into the cookie mixture, pressing gently until a uniform crust forms on the rim.

In a blender jar, combine 300 g of vanilla ice cream, 100 g of cream cheese, 150 ml of cold whole milk, and 1 teaspoon of vanilla extract. Blend at high speed for 45 seconds until smooth, thick, and completely free of cheese lumps.

Pour the milkshake into the prepared glasses, leaving a 2 cm space at the top. Top each glass with 50 ml of stiff whipped cream, smoothing the surface with the back of a spoon. Evenly sprinkle 1.5 tablespoons of brown sugar over each glass. Pass the flame of a kitchen blowtorch 5 cm away for 30 seconds until the sugar bubbles, melts, and turns a crunchy dark golden color. Serve immediately.