Add the butter, brown sugar, granulated sugar, corn syrup, eggs, and pecans to a large saucepan. Mix until completely combined. Place over medium heat stirring constantly until it comes to a boil. Let boil for 6 - 8 minutes until it becomes thick, stirring constantly. When running the spatula on the bottom of the pan, the filling will spread apart and leave a path briefly.
Remove from the heat. Stir in the vanilla extract and pecan pieces until incorporated.
In a large bowl, add in the cream cheese and sugar. Beat on medium until creamy and the sugar is incorporated. Scrape down the sides of the bowl.
Add in the eggs and vanilla. Continue to beat until smooth. Set aside
Preheat oven to 350 degrees. Spray a 9x13 pan with non-stick cooking spray.
Roll out the first can of crescent rolls into the bottom of the greased pan. Pinch together any holes and the dotted lines.
Add the cream cheese mixture on top of the crescent rolls. Spread evenly.
Add the pecan pie filling on top of the cream cheese mixture. Spread evenly.
Unroll the 2nd can of crescent rolls on top of the blueberry filling. Carefully adjust it so it's centered. The dotted lines won't need to be pinched together.
Spray the top of the crescent rolls with a coat of non-stick cooking spray.
Sprinkle the 2 tablespoons of sugar on top of the crescent roll.
Place into the oven and bake for 28 - 31 minutes until golden brown. The bottom should have a golden color as well.
Place into the fridge until chilled. Cut and serve.
Place the leftovers back into the fridge. It's best if ate in 2 days.