Both fillings need to cool before assembling, so it's best to make them in advance.

In a heavy saucepan, combine half of the blueberries, sugar, cornstarch, and lemon juice. Stir well.

Bring the mixture to a boil over medium-high heat. Then reduce the heat to medium-low and simmer until the blueberries are soft.

Remove from heat, mash the blueberries slightly, then stir in the remaining blueberries.

Return the mixture to the heat and cook until thickened, stirring constantly.

Let the filling cool to room temperature, then refrigerate for at least 1 hour (or overnight).

In a heavy saucepan, combine half of the strawberries, lemon juice, brown sugar, and cornstarch.

Cook over medium-high heat until the strawberries burst and release their juices.

Stir in the remaining strawberries and cook until thickened.

Let the filling cool to room temperature, then refrigerate for at least 1 hour (or overnight).

In a medium bowl, whisk together melted butter and graham cracker crumbs.

Press the mixture firmly into the bottom of a 13x9 inch dish.

Place the crust in the fridge to firm while preparing the cheesecake filling.

In a large bowl, beat the softened cream cheese, butter, and vanilla for about 2 minutes until smooth.

Add powdered sugar and mix until creamy and well-blended.

Fold in the whipped cream until smooth.

Spread half of the cheesecake filling (about 2 ½ - 3 cups) evenly over the firmed graham cracker crust. Refrigerate.

Prepare the gelatin by dissolving 1 Tablespoon gelatin powder in 3 Tablespoons cold water. Microwave the gelatin mixture for 10 seconds until melted and clear.

Stir the melted gelatin into the chilled blueberry filling. Spread the blueberry filling over the cheesecake layer. Freeze for 10 minutes to set.

Spread the remaining cheesecake filling over the blueberry layer and smooth the top. Return to the freezer for 10 minutes while preparing the strawberry layer.

Repeat the gelatin preparation with the strawberry filling. Once the gelatin is stirred in, spoon the strawberry filling over the cheesecake layer. Freeze for 10-20 minutes to set.

Once set, spread the top with 2 ½ - 3 cups Cool Whip.

Refrigerate the cheesecake for at least 4 hours or overnight to firm up.

Using a vegetable peeler, create white chocolate curls by running the peeler across the broad surface of a room-temperature white chocolate bar.

Sprinkle the curls over the top of the cheesecake.