Finely crush the Oreos. Melt the butter in a large microwave-safe bowl. Pour the cookie crumbs into the melted butter and mix to combine well, stirring until the crumbs stick together. Transfer the crumbs into a pie pan and press down along the bottom and sides of the pan, creating a thin layer. Depending on the depth of your pie pan, you may not use all the crumbs.

Preheat the oven to 350 °F. Melt the butter and chocolate together in a small saucepan over medium heat, whisking until combined. Remove from the heat and add in the sugar, whisking until fully combined. Add in the eggs, one at a time, whisking after each addition. Add the cocoa powder, vanilla extract, and salt and stir to combine. Pour the brownie filling into the prepared Oreo crust and bake for 40 minutes, or until the edges are just puffed and brownie-like, but the middle remains soft and gooey. Set aside to cool.

While the brownie layer bakes, make the jam. Hull the strawberries and chop into small pieces. Add the strawberries to a medium-sized saucepan with the sugar. Cook over medium heat, breaking down the strawberries with a wooden spoon as they cook. Continue to cook until the strawberry jam is thickened and reduced by half, about 10 minutes. Set aside to cool.

Heat the heavy cream over medium heat or in a microwave until just starting to steam. Add in the chopped chocolate and stir with a rubber spatula until all the chocolate has melted into a smooth ganache.

Spread the jam over the brownie pie, using a knife or spoon to spread almost to the edge of the pie. Pour the still-warm ganache over the top of the strawberry jam, reserving a little of the ganache for drizzling. While the ganache is still warm, place additional hulled strawberries, cut side down, on top of the ganache and press lightly into the ganache layer to secure. Drizzle the reserved ganache over the top of the strawberries. Refrigerate for at least 1 hour to set the ganache before serving.