Combine melted butter and graham crumbs in a bowl and dump to a 9 x 13 dish. Spread the mixture across the base of the dish and using the base of a measuring cup, press the crumbs firmly against the surface of the dish to form a crust. Refrigerate.

In a sauce pan over medium heat, heat together cream cheese and whipping cream stirring often until cream cheese softens and melts. Add the crushed pineapples and sugar and continue to stir mixture until smooth. Mixture should be ready before it reaches the boiling point. Turn off heat.

Sprinkle knox gelatin over 1/4 cup cold water and let stand for about 3 minutes. The mixture should look thick and grainy. Add 1/4 cup boiling water and stir mixture until the grains are dissolved. Stir gelatin into the cream cheese mixture. Let mixture cool to lukewarm and spoon on top of the prepared graham crust in the baking dish. Refrigerate for 6-8 hours or until set.

Prepare the strawberry Jello according to package directions and gently pour over the set cheesecake gelatin. Refrigerate until set. Serve cold.