Preheat oven to 325°F (160°C) and line a 9x13-inch baking dish with parchment paper. Set aside.

In a large saucepan over medium-high heat, add 2 cups of blueberries, granulated sugar, and brown sugar. Mix until sugar is dissolved. Blueberries will start to pop as they heat, this is normal.

In a small bowl, whisk together the cornstarch and water until the cornstarch is dissolved.

Pour the cornstarch mixture into the blueberries and stir until thickened.

Add the lemon zest. Stir to combine.

Remove from heat and fold in the remaining 1.5 cups of blueberries.

Pour the blueberry mixture into a separate bowl. Allow it to cool a few minutes before transferring the bowl to the refrigerator to chill as you make the crust and filling.

To toast the pecans, add them to a medium skillet over medium heat. Toast until browned and fragrant, stirring frequently (3-5 minutes). Remove from heat and let cool.

When ready, in a medium bowl, combine melted butter, flour, and toasted pecans.

Press into the bottom of the prepared 9x13-inch baking dish.

Bake for 15 minutes. Remove from the oven and let cool to room temperature.

Add heavy cream to a mixing bowl. Start mixing at the lowest speed, and then gradually increase speed to medium until the cream starts to get thicker.

When the cream starts to thicken, stop the mixer. Slowly add in the confectioners' sugar and then resume mixing again, starting with low speed and increasing to medium speed, and eventually moving to a high speed. The cream will thicken and start to peak.

In a separate large bowl, add cream cheese and beat until creamy.

Gently fold the whipped cream mixture into the cream cheese. Pour the mixture over the cooled crust.

Top with cooled blueberry mixture.

Chill in the refrigerator for 1 hour before serving.