In a mixing bowl, combine melted unsalted butter with crushed Golden Oreo cookies until moistened. Press this mixture into the bottom of a 9x13-inch dish and place in the freezer for 10 minutes.

Pour cold water into a small bowl and sprinkle the clear gelatin over the surface. Allow it to bloom for 5-10 minutes.

In a blender, combine thawed blueberries and Greek yogurt, blending until smooth. Set this mixture aside.

In a large mixing bowl, beat the softened cream cheese, vanilla extract, and powdered sugar until creamy. Fold in the blueberry puree.

Microwave the bloomed gelatin for 10-15 seconds, then stir into the cream cheese mixture. Fold in the Cool Whip.

Spread the cream cheese-blueberry filling over the chilled crust. Return to the freezer for 15-20 minutes.

Whisk together milk and instant pudding mix until smooth. Fold in the remaining Cool Whip and spread over the cream cheese layer.

Spread Cool Whip over the pudding layer. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Before serving, create chocolate curls from the white chocolate for garnishing.