Preheat your oven to 350°F (175°C) if you plan to bake the crust; otherwise, prepare it without baking. Combine crushed Oreo cookies with melted butter.

Press the mixture into the bottom of a 9x13-inch dish to form the crust. Set aside to cool.

Dissolve the strawberry flavored gelatin in 2/3 cup of water over medium heat. Mix with cold strawberry Greek yogurt and diced strawberries.

Fold in Cool Whip and spread the strawberry mousse over the crust.

In a bowl, mix remaining Cool Whip with powdered sugar to create the cheesecake layer. Spread it over the strawberry layer.

Dissolve the blueberry flavored gelatin in 2/3 cup of water. Blend with blueberry Greek yogurt and blueberries, then fold in Cool Whip.

Spread the blueberry mousse on top of the cheesecake layer.

Spread an additional layer of Cool Whip on the blueberry mousse and garnish with shredded white chocolate.

Cover and refrigerate for 5-6 hours, preferably overnight.