For the crust: pulse the cookies in a food processor until fine crumbs form. If you don’t have a food processor, just put cookies in a Ziplock bag and bash them with a rolling pin until you get the same result.

Add melted butter to crumbs and mix until blended.

Line a springform pan with foil and spray with cooking spray.

Place 2 cups of the cookie crumb mixture into the pan and press down evenly so entire bottom is covered.

Bake in a 350 degree oven for 10-12 minutes, or until fragrant. Remove from oven and set aside to cool for about 15 minutes.

For the strawberries: Wash and trim tops off berries. Choose about 2 cups of the best berries, and slice lengthwise into about ¼ inch slices. Set aside.

Slice the remaining berries and put them into a medium sized pot. Add about 2 tablespoons of sugar and cook over medium heat until bubbling and softened. NOTE: you may need to add a cornstarch 'slurry' to the berries to thicken. See note above under Ingredients tab. Taste for sweetness and adjust as needed. Set aside – this will be the sauce you pour over the pie right before serving.

To assemble the pie: Using an ice cream scoop or large spoon, arrange an approximate 1 inch layer of ice cream over the cookie crust. Place the strawberries, narrow side down, in a ring around the outside of the pan. Cover strawberries as gently as you can with a layer of ice cream.

Pour about ½ cup (or more if you like) of your favorite chocolate sauce in the center of the berry ring.

Cover with remaining ice cream and smooth out as best as you can. If you have any left over ice cream, just keep piling it on to the top of the pie.

Sprinkle reserved cookie crumbs on top of pie and refrigerate for at least two hours before serving.