Prepare the Golden Oreo crust: Crush the Golden Oreos finely using a food processor or by placing them in a bag and crushing with a rolling pin. Mix crushed Oreos with melted unsalted butter until well combined. Press the mixture evenly into the bottom of a 9x13 inch dish to form the crust. Sprinkle with red, white, and blue sprinkles if desired. Refrigerate the crust while preparing the next layer. Prepare the Blueberry Cheesecake Layer: Dissolve the berry blue gelatin in 2/3 cup boiling water, stirring until completely dissolved. Let it cool slightly but not set. In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth. Stir in Greek yogurt and fresh blueberries. Slowly add the cooled gelatin to the cream cheese mixture, mixing well. Gently fold in whipped cream until combined. Spread this mixture evenly over the prepared Oreo crust. Refrigerate to set for about 1 hour. Prepare the Strawberry Jello Layer: Dissolve the strawberry jello in 1 1/4 cup boiling water, stirring completely. Add 3/4 cup iced water and stir. Let the jello cool slightly but not set. Sprinkle sliced strawberries evenly over the set blueberry cheesecake layer. Carefully pour the cooled strawberry jello over the strawberries. Refrigerate for at least 3-4 hours or until fully set. Add Topping: Once set, spread the remaining whipped cream over the top layer. Decorate with additional red, white, and blue sprinkles or star confetti for a festive look. Chill until ready to serve. Slice and enjoy your easy, refreshing summer berry jello lasagna dessert!