PLACE cookies in food processor; process until ground. Add margarine; mix well. Press firmly onto bottom of 13x9-inch pan. Refrigerate while preparing filling.

BEAT cream cheese and sugar in large bowl with mixer until blended. Gently stir in Cool Whip. Spread half the plain batter onto crust. Add jam to remaining plain batter; mix well. Stir in strawberries. Spoon over plain batter; cover.

REFRIGERATE 6 hours or until firm. Drizzle with melted chocolate before serving. Refrigerate leftovers.