Mix cookie crumbs and melted butter together in a bowl until well blended; press evenly onto the bottom of a 9-inch springform pan. Arrange some strawberry halves around the pan side-by-side, pointed tips up, with cut side against the ring of the pan; set aside.

Place chocolate chips in a blender. Pour water and corn syrup into a small saucepan. Bring to a boil and simmer for 1 minute. Immediately pour over chocolate chips and blend until smooth. Pour into a mixing bowl and cool to room temperature.

While chocolate cools, whip 1 ½ cups cream to form stiff peaks. Use a rubber spatula or large whisk to fold 1/3 of the whipped cream into the cooled chocolate to lighten it. Gently fold in remaining whipped cream until mousse is thoroughly blended.

Transfer mousse into the prepared pan and smooth the top. The tips of the strawberries might extend above chocolate mixture. Cover with plastic wrap and refrigerate for 4 to 24 hours.

Up to 2 hours before serving, whisk remaining 1/2 cup cream in a medium mixing bowl until soft peaks form. Add sugar and continue to beat until stiff peaks form.