Preheat oven to 300 degrees F and place rack in top third of oven.

Spray an 8X12 or 9X13-inch casserole dish.* Cut a piece of parchment to fit inside so edges hang out as handles and spray the parchment.

Make the crust in a food processor by combining butter, both sugars, flour, cinnamon and salt and pulse to combine.

Reserve one cup and press the rest into the prepared baking dish.

Place the pecans into the processor (no need to clean it out) and process until fine crumbs. Add the reserved cup of crust mixture along with the cream cheese and process until smooth. Set aside as a topping for later.

To make the filling, whisk eggs, sour cream, lemon zest, lemon juice, lemon extract, vanilla extract, sugar, cinnamon, flour and corn starch until smooth.

Fold in 2 cups of blueberries then pour the batter over the prepared crust.

Sprinkle the remaining blueberries over the top then dot the top with the reserved topping, making large and small clumps spread out over the top.

Bake uncovered until the center is set and does not move when the pan is shaken slightly. You could also stick a toothpick in the center to test. It will not come out completely clean but you will see that the custard is set. Put back in oven for an additional ten minutes if needed. (If baking in a 9X13-inch dish, check for done at about the one hour mark, then check every ten minutes.)

Cool and refrigerate until ready to serve.

Loosen the sides with a knife or spatula then use the parchment to lift out and cut into 12 by cutting 4X3.