FOR THE TOPPING:

• 3 1/2 cups fresh blueberries, divided
• 1/3 cup granulated sugar
• 3 tablespoons brown sugar
• 1 tablespoon water
• 1 1/2 tablespoons cornstarch
• 1 teaspoon lemon zest
• 1/2 teaspoon lemon juice

FOR THE CRUST:

• 3/4 cup butter, melted
• 2 cups all-purpose flour
• 1 cup pecans, finely chopped

FOR THE FILLING:

• 2 cups heavy whipping cream
• 2 cups powdered sugar
• 16 oz cream cheese, at room temperature
• 1 teaspoon vanilla