In a medium bowl, combine the graham cracker crumbs, melted unsalted butter, and strawberry jam until fully blended. Once the mixture resembles wet sand, firmly press it into the bottom of a 9x13 inch dish using the back of a measuring cup for an even layer. Place the crust in the freezer for about 15-20 minutes to set while you prepare the cheesecake layer.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes. Gradually add the powdered sugar, continuing to mix until combined. Gently fold in the whipped cream or Cool Whip until the mixture is airy. Spread this delightful cheesecake layer evenly over the chilled graham cracker crust, and refrigerate for 1-2 hours to allow it to firm up.

In a separate bowl, blend the blueberry pie filling, drained crushed pineapple, and gelatin until well combined. Allow the mixture to sit for about 5-10 minutes until it thickens slightly. Carefully pour this blueberry layer over the set cheesecake layer, ensuring an even distribution. Return the dish to the fridge and let it chill for 3-4 hours, or overnight, until fully set.

Once the blueberry layer is set, remove the No Bake Summer Berry Lasagna from the fridge. Top generously with additional whipped cream, sliced strawberries, and blueberries for that fresh touch. If desired, drizzle melted white chocolate over the top for a sweet finish. Serve chilled and enjoy the refreshing layers of this summer treat!