In a medium saucepan, combine blueberries, granulated sugar, brown sugar, and water. Cook over medium heat, stirring occasionally, until boiling, about 5-7 minutes.

Mash the blueberries gently to release juices. Stir in the cornstarch slurry and cook for an additional 2-3 minutes until thickened. Remove from heat and add remaining blueberries, lemon zest, and lemon juice. Allow to cool completely.

Preheat your oven to 325°F (160°C). In a mixing bowl, combine melted butter, flour, and chopped pecans until well mixed.

Press this mixture into the bottom of a greased 9x13 baking dish. Bake for 15 minutes or until lightly golden. Set aside to cool.

In a large mixing bowl, beat heavy whipping cream and vanilla extract until soft peaks form, about 3-4 minutes.

In a separate bowl, blend softened cream cheese with powdered sugar until smooth. Fold whipped cream gently into cream cheese mixture.

Spread the cheesecake filling over the cooled crust evenly. Spoon cooled blueberry topping over the filling and spread it evenly.

Cover with plastic wrap and refrigerate for at least 4 hours or overnight. Slice into squares to serve.