In a mixing bowl, combine graham cracker crumbs, melted unsalted butter, and strawberry jam. Stir until fully combined and press into a 9x13-inch baking dish. Chill in the refrigerator for about 30 minutes.

Beat cream cheese in a large bowl until creamy. Gradually add confectioner’s sugar and vanilla extract, mixing until smooth. Spread the mixture over the chilled crust.

Combine blueberry pie filling and crushed pineapple in another bowl. Spoon this mixture evenly over the cheesecake layer.

Cover with plastic wrap and refrigerate for at least 5-6 hours, preferably overnight.

Whip heavy cream until soft peaks form. Spread whipped cream evenly over the blueberry layer.

Slice the lasagna into squares and serve chilled, optionally drizzling melted white chocolate over the top before serving.