Preheat the oven to 350 degrees. Spray a 13 x 9 inch baking pan with cooking spray.
To make the crust
In a large bowl, stir together the pecan meal, coconut flour, and sweetener.
Melt butter in a small saucepan over medium heat, cooking until butter has just browned.
Stir butter into almond meal mixture until just combined. Transfer to the baking dish, pressing and covering the entire bottom of the dish. Bake for 10 minutes.
To make the filling
While the crust is baking, in a medium bowl, using a hand mixer, mix the cream cheese with the sweetener until combined.
Add the eggs, one at a time, mixing well after each addition.
Mix in the brandy and vanilla extract until combined.
Pour cheesecake batter over crust and spread with the back of a spoon to distribute evenly. Sprinkle the top of the batter with blueberries.
Bake for 20 minutes, or until center of cheesecake bars is set. Cool completely in baking dish.
Cover and refrigerate 3 hours before serving to allow cheesecake bars to fully set.
Prior to serving, cut into 32 equal squares. One serving equals 2 bars.