Chocolate Strawberry Torte

1/2 c. plus 2 ts. butter
2 c. chocolate graham cracker crumbs (about 26 squares)
1/4 c. sugar
1 carton frozen whipped topping, thawed
1 c. sour cream
1 pkg. instant chocolate pudding mix
1 pint fresh strawberries, sliced
1 sq. semi sweet chocolate

Melt 1/2 cup butter.
In a bowl, combine the crumbs, butter and sugar.
Press into the bottom and up the sides of a 9 inch springform pan; refrigerate.
In a mixing bowl, beat the whipped topping, sour cream and pudding mix until blended.
Spread half over crust.
Arrange strawberries over the top.
Spread the remaining filling.
In microwave, melt chocolate and remaining butter; stir until smooth.
Cool to room temperature.
Drizzle over filling.
Refrigerate for at least 4 hours before serving.
Makes 10-12 servings.