Preheat oven to 325 degrees.

For the Blueberry topping: Combine 1 pint (approx. 2 cups) blueberries, granulated sugar, brown sugar, and one tablespoon water in a small or medium saucepan over medium heat. Stir constantly and try to smash or pop some of the blueberries to help bring more liquid to keep sugar from burning.

Once sugar is dissolved and blueberry mixture is starting to boil, pour in the water-cornstarch mixture. Stir constantly while mixture comes back to a boil and thickens slightly, app. 1 minute.

Remove from heat and add the remaining 1 pint of fresh blueberries, the lemon zest, and lemon juice. Mix well. Then transfer to the fridge to cool.

For the Crust: Combine melted butter, flour, and chopped pecans in a medium-sized mixing bowl. Mix until well combined.

Spray a 9x13 baking dish with cooking spray and press the flour-pecan mixture evenly in the bottom of the pan. Bake at 325 degrees for 15 minutes. Remove from oven and let cool while you make the filling. Place in the fridge to help it cool faster.

For the Cream Filling: You will need 2 medium or large mixing bowls. In the first bowl, whip the heavy whipping cream and the vanilla until it is thick, but not completely whipped into whipped topping. In the other bowl, whip the softened cream cheese and powdered sugar together. Combine both mixtures in the larger bowl. Mix for another minute or two or until completely combined.

Spread filling evenly over the completely cooled crust, and then spoon blueberry mixture over the filling by gently using a spoon to evenly cover the entire top of the dessert with the beautiful topping. Cover and refrigerate for a few hours or overnight before serving.