Preheat oven to 325°F 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, sugar, and brown sugar. Mix until sugar is dissolved.

Whisk together the cornstarch and water until dissolved, then pour into the blueberries and stir until thickened.

Add the lemon zest and fold in the remaining blueberries.

Transfer to a bowl and let it cool, then chill in the refrigerator.

Toast the pecans in a skillet over medium heat until browned and fragrant. Remove from heat and let cool.

In a bowl, combine melted butter, flour, and toasted pecans; press into the bottom of the prepared dish.

Bake for 15 minutes and let cool to room temperature.

In a mixing bowl, add heavy cream and mix gradually until it thickens, then add confectioners' sugar and mix until it peaks.

In a separate bowl, beat the cream cheese until creamy, then gently fold in the whipped cream mixture.

Pour the mixture over the cooled crust and top with the blueberry mixture.

Chill in the refrigerator for 1 hour before serving.