In a medium bowl, combine graham cracker crumbs, melted unsalted butter, and strawberry jam until well mixed. Press this crumb mixture firmly into the bottom of a 9x13 inch dish to create an even layer. Chill the crust in the refrigerator for about 30 minutes.

In a large mixing bowl, beat the cream cheese and powdered sugar together until smooth. Gently fold in the whipped cream. Pour this cheesecake mixture over the chilled crust and return it to the refrigerator for 1 to 2 hours.

In a separate bowl, mix the blueberry pie filling, drained crushed pineapple, and gelatin until dissolved. Pour this mixture over the cream cheese layer. Refrigerate for 3 to 4 hours.

Spread a thick layer of whipped cream over the top. Garnish with strawberries and blueberries, and drizzle with melted white chocolate. Chill until ready to serve.