Preheat the oven to 350 degrees F.
Beat the graham cracker and pecans with a blender until sandy. Combine this mixture with melted butter and sugar. Knead by hand and put in a baking dish. Press by hand and place in the oven for 8 minutes.
Beat in a mixer the cream cheese, milk, and powdered sugar until fluffy. Add whipped cream and knead. Conditionally divide the entire mixture into 2 parts.
Assembly: Put half the creamy mixture and smooth with a spatula. Put the blueberry filling and distribute. Cover the remaining half of the creamy mixture.
Refrigerate the cake in the refrigerator for several hours, preferably night. Garnish the cake with fresh berries before serving.