In a mixing bowl, combine melted unsalted butter with crushed Golden Oreo cookies until fully coated. Press into the bottom of a 9x13 inch baking dish and place in the freezer for about 10 minutes.

Sprinkle clear gelatin over 1/3 cup of cold water and let it sit for about 5 minutes to bloom.

In a food processor, blend thawed frozen blueberries and Greek yogurt until smooth and creamy.

In a large bowl, beat softened cream cheese until smooth, then add powdered sugar and vanilla extract. Mix in the blueberry mixture until silky.

Microwave the bloomed gelatin for about 15-20 seconds until liquefied, then add to the cream cheese mixture while mixing on low speed.

Gently fold in a cup of Cool Whip, then spread the filling evenly over the chilled crust.

In another bowl, whisk instant lemon pudding mix and milk until thickened. Fold in remaining Cool Whip.

Spread the pudding mixture over the blueberry layer and return to the freezer for 5-10 minutes.

Spread the remaining Cool Whip over the top, cover, and refrigerate for at least 4 hours.

Before serving, garnish with chocolate curls from the white chocolate bar.