Grease an 8" springform pan with cooking spray.

In a large bowl, combine crushed Oreos, melted butter, and a pinch of kosher salt.

Press the mixture into the pan and set it aside.

In a small bowl, combine gelatin and cold water and let it sit for 5 to 10 minutes.

Meanwhile, place chocolate chips in a heatproof bowl.

In a small saucepan over medium-high heat, bring 1 cup of heavy cream to a simmer, then remove from heat.

Whisk in the softened gelatin until completely dissolved, then pour the mixture over the chocolate chips.

Whisk until the chocolate is melted, and let the mixture cool, stirring occasionally.

In the bowl of a stand mixer fitted with a whisk attachment or in a large bowl using a hand mixer, beat the remaining 2 cups of cream with powdered sugar until stiff peaks form.

Stir in about 1/4 cup of whipped cream into the melted chocolate mixture, then gently fold in the remaining whipped cream until fully incorporated.

Spread a thin layer of mousse over the prepared crust.

Cut in half as many strawberries as necessary to press around the inside edge of the pan, then place whole strawberries inside, stemmed side down.

Transfer the remaining mousse to a piping bag and fill in all the gaps between strawberries.

Spread mousse over strawberries, creating a flat top.

Refrigerate until set, about 4 to 6 hours.

In a small saucepan over low heat, heat the heavy cream.

Place chocolate chips in a heatproof bowl and pour the hot heavy cream over them.

Let it sit for 3 minutes, then stir until creamy and no lumps remain.

Refrigerate the ganache until slightly thick, about 15 minutes.

Spread the ganache over the set mousse layer.

Sprinkle chocolate shavings on top for garnish.