Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, melted unsalted butter, and strawberry jam, stirring until fully blended. Press this mixture firmly into the bottom of a 9x13 inch baking dish to form a solid crust. Refrigerate for about 30 minutes until it sets.

Make the Cheesecake Layer: Using a hand mixer, beat the cream cheese and powdered sugar together in a large bowl until smooth and creamy, about 2 minutes. Gently fold in the whipped cream until well combined and fluffy. Spread this cheesecake mixture evenly over the chilled crust.

Prepare Blueberry Layer: In a new bowl, stir together the blueberry pie filling and drained pineapple chunks until well incorporated. Next, dissolve the gelatin per the package instructions and mix into the blueberry mixture. Pour this over the cheesecake layer, carefully spreading it to cover evenly. Refrigerate for at least 5-6 hours or overnight.

Finish with Toppings: Once set, remove the dessert from the refrigerator and top with a layer of whipped cream. Add fresh strawberries and blueberries on top, and drizzle with melted white chocolate. Serve chilled.