Preheat your oven to 350°.

Add the Oreos and melted butter to your food processor. Pulse until it is smooth and just comes together. Press the mixture into a round 10 inch tart pan (one with a removable bottom is best)

In a medium bowl, microwave the cream for 2 minutes. Add the 12 oz. chocolate to the hot cream and stir until the chocolate is all melted and smooth. Add the vanilla, sea salt and beaten eggs to the mixture and whisk until smooth.
Pour the chocolate mixture into the crust.

Bake at 350° for 35 minute or until the edges of the ganache are set. (The center will still be a little jiggly.)

When the tart is done baking allow it to cool for 15 minutes.

In a small bowl, melt 6 oz. chocolate by microwaving in 30 second intervals and stirring vigorously after each 30 seconds.

Slice the top off of each strawberry to create a flat surface. When the chocolate is smooth and melted, dip the sliced half of the strawberry in chocolate. Arrange the dipped strawberries, cut side down, in the center of the tart.

Drizzle the entire tart with the remaining chocolate. Allow to cool to room temperature.

Add the cream and sugar to a medium bowl. Using an electric beater, whisk just until the cream reaches stiff peaks. Store any unused whipped cream in an airtight container for up to 1 day.

Slice the tart into small pieces and top with a dollop of whipped cream.