Chocolate Covered Strawberry Pie

INGREDIENTS

FOR THE CRUST

Cooking spray, for pan

24 Oreos

6 tbsp. butter, melted

Pinch kosher salt

FOR FILLING

1 1/2 lb. dark or semi-sweet chocolate, finely chopped

3 c. heavy cream

4 c. strawberries

DIRECTIONS

1. Make crust: Grease a 9" springform pan with cooking spray. In a food processor, pulse cookies (with their filling) until they resemble fine crumbs, then add melted butter and salt and process until combined.
2. Press mixture into bottom of pan and set aside. 
3. Place chocolate in a medium heatproof bowl. Bring cream just to a boil in a small saucepan over medium-high. Pour over chocolate; add a pinch of salt. Let stand 10 minutes, then stir until smooth and shiny. 
4. Meanwhile, hull 3 cups of the strawberries. Leave hull on remaining 1 cup of strawberries and halve them. 
5. Scrape the chocolate ganache mixture into springform. Press the hulled strawberries into the ganache and smooth the top over with a spatula. Refrigerate until set, at least 2 hours. 
6. Arrange the halved strawberries on top and serve.