1. Combine 1 pint blueberries, granulated sugar, brown sugar, and 1 tablespoon water in a saucepan over medium heat.

2. Stir constantly, gently smashing some blueberries to release liquid.

3. Once the sugar is dissolved and the blueberry mixture starts to boil, pour in the cornstarch-water mixture.

4. Stir constantly until the mixture returns to a boil and thickens slightly, about 1 minute.

5. Remove from heat and stir in the remaining blueberries, lemon zest, and lemon juice.

6. Transfer the blueberry topping to the refrigerator and cool completely.

7. Preheat oven to 325°F.

8. Combine melted butter, flour, and chopped pecans in a medium mixing bowl until well combined.

9. Spray a 9×13 inch baking dish with cooking spray and press the crust mixture evenly into the bottom.

10. Bake for 15 minutes, then remove from oven and cool completely.

11. In one mixing bowl, whip the heavy cream and vanilla until thick but not fully whipped into stiff whipped cream.

12. In another bowl, beat the softened cream cheese and powdered sugar together until smooth.

13. Combine both mixtures in the larger bowl and mix for 1-2 minutes until fully combined.

14. Spread the filling evenly over the completely cooled crust.

15. Spoon the cooled blueberry topping evenly over the filling.

16. Cover and refrigerate until ready to serve.