Line the bottom of a 7-inch springform pan with parchment paper. Set aside.

Place the Oreos in a blender or food processor, and pulse until you have fine crumbs.

Pour the melted butter into the blender or food processor and pulse to coat the crumbs.

Press the crumbs into the bottom of the springform pan, and smooth evenly.

Place the pan in the freezer while you make the filling.

In a small bowl combine blueberries and 1/4 cup sugar. Stir and set aside.

In the bowl of a stand mixer, combine the cream cheese, heavy cream, and remaining 3/4 cup of sugar. Mix on low until all ingredients are well mixed.

Pour the cooled almond bark into the bowl, and mix on low until completely incorporated.

Scrape down the sides of the bowl, and blend until smooth and creamy.

Divide the batter into two bowls, adding lemon jello powder to one bowl and fresh blueberries to the other bowl.

Remove the pan from the freezer, and pour the lemon cheesecake batter into the pan, smoothing out the batter with a spatula.

Scoop the blueberry cheesecake on top of the lemon layer and smooth the top with a spatula.

Freeze for 4 hours to overnight for best results.

Before serving, remove the pan from the freezer, and thaw for 15 to 20 minutes.