In a mixing bowl, combine crushed graham crackers, melted unsalted butter, and strawberry jam until well-blended. Press this mixture firmly into the bottom of a 9x13 inch baking dish and place in the freezer for 20 minutes.

In a separate bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.

Once the crust has set, spread the cheesecake mixture evenly over the crust and smooth the top. Cover with plastic wrap and refrigerate for at least 1-2 hours.

In a saucepan over low heat, combine blueberry pie filling, drained crushed pineapple, and gelatin until fully dissolved, about 3-5 minutes. Allow it to cool for 10 minutes, then pour over the cheesecake layer.

Return the lasagna to the refrigerator and let it chill for an additional 3-4 hours until the blueberry layer is fully set.

Whip the remaining cream until stiff peaks form, then spread it over the blueberry layer. Garnish with fresh strawberries and blueberries, and drizzle with melted white chocolate.