In a mixing bowl, combine crushed graham crackers, strawberry jam, and melted unsalted butter until the mixture resembles wet sand, about 2 minutes. Press this mixture firmly into the bottom of a lined 9x13-inch baking dish and chill in the refrigerator for 30 minutes.

In another bowl, beat the softened cream cheese and confectioners' sugar together using a hand mixer until light and fluffy, about 3 minutes. Fold in whipped cream gently until fully combined. Spread over the chilled crust and refrigerate for 1 hour to set.

Mix blueberry pie filling and drained crushed pineapple in a separate bowl. Dissolve gelatin in 1/4 cup of boiling water, stirring until fully dissolved (about 2-3 minutes). Fold the gelatin into the blueberry mixture and refrigerate for 30 minutes until thickened.

Once thickened, pour the blueberry layer over the set cream cheese layer, spreading it gently to maintain layering. Chill for 5-6 hours until firm to the touch.

Remove from refrigerator, slice into squares for serving. Top with whipped cream and drizzle with melted white chocolate. Garnish with fresh berries.