Preheat your oven to 350°F (175°C) and lightly spray a baking dish with non-stick spray.

In a mixing bowl, combine brown sugar, chopped pecans, and melted butter until well-blended. Press the mixture into the bottom of the baking dish.

Bake for 15 minutes or until golden and aromatic. Let it cool completely.

In a small bowl, beat together evaporated milk and instant lemon pudding mix for about 2 minutes until smooth. In a separate bowl, whip cream cheese until fluffy, then blend in lemonade concentrate and pudding mixture.

Spread cheesecake filling over the cooled crust.

In a saucepan, combine blueberries, sugar, lemon juice, and cornstarch. Heat over medium until sauce thickens. Let it cool to room temperature.

Spread the blueberry topping over the cheesecake filling, cover with plastic wrap, and refrigerate for at least 4 hours.