INGREDIENTS
•
for the blueberry topping-
•
-3 1/2 cups fresh blueberries, divided
•
-1/4 cup granulated sugar
•
-1/8 cup brown sugar
•
-1 tbsp plus 1 1/2 tsp cornstarch, dissolved in 1 tbsp plus 1 1/2 tsp water
•
-3/4 tsp lemon zest
•
for the crust-
•
-3/4 cup unsalted butter, melted
•
-2 cups all-purpose flour
•
-1 cup toasted pecans, chopped
•
for the filling-
•
-2 cups heavy cream
•
-16 oz cream cheese, at room temperatures
•
-2 cups confectioners sugar