Finely chop together pecans and cookies. Add melted butter and pulse until crumbs began to hold together.
Press mixture over bottom and up sides of 9-inch tart pan with removable bottom. Refrigerate.
Filling
Sprinkle gelatin over cream in small bowl. Let stand until gelatin is softened, about 5 minutes.
Beat cream cheese in medium bowl until smooth. Add cream-gelatin mixture and beat until smooth. Transfer to small saucepan and add chocolate.
Stir over medium heat until gelatin is dissolved, chocolate melted and mixture is smooth, about 4 minutes. Pour into crust and refrigerate 1 1/2 hours to overnight.
Hull strawberries and rinse. Halve some berries. Remove side of tart pan and mound berries in center and garnish.