Begin by crushing the Golden Oreo cookies in a food processor until they resemble fine crumbs.

In a medium bowl, combine the crushed cookies with melted unsalted butter, mixing until fully coated. Press this mixture firmly into the bottom of a 9x13-inch pan, creating an even layer.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in the powdered sugar while continuing to mix, ensuring there are no lumps. Gently fold in the heavy whipping cream until the mixture becomes light and fluffy.

In two separate small bowls, dissolve the lemon Jell-O and berry blue Jell-O in 1 cup of hot water each, stirring well until completely dissolved. Let both mixtures cool to room temperature.

Pour the cream cheese mixture evenly over the prepared crust. Layer the lemon Jell-O over the cream cheese, followed by the berry blue Jell-O. Repeat the layering until all mixtures are used.

Cover the pan tightly with plastic wrap and place it in the refrigerator. Allow the Easter Cheesecake Lasagna to chill for at least 4 hours, or overnight for best results.

Once chilled, remove from the refrigerator. Slice into squares and optionally garnish with extra blueberries before serving.