Step 1: Prepare the crust. In a medium bowl, combine chocolate wafer cookie crumbs and melted butter until well mixed. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Freeze for 15-20 minutes to set.
Step 2: Layer the strawberry ice cream. Spread the slightly softened strawberry ice cream evenly over the frozen crust. Return the pan to the freezer and freeze for at least 1 hour, or until firm.
Step 3: Layer the chocolate ice cream. Once the strawberry layer is firm, spread the slightly softened chocolate ice cream evenly over it. Return to the freezer and freeze for at least 2 hours, or until very firm.
Step 4: Add whipped topping. Spread the thawed whipped topping evenly over the firm chocolate ice cream layer. Freeze for another 30 minutes.
Step 5: Prepare the ganache. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for 5 minutes, then whisk until smooth and glossy. Let the ganache cool slightly (about 10-15 minutes) until it's pourable but not hot.
Step 6: Finish the cake. Carefully pour the cooled ganache over the whipped topping layer, spreading gently to cover the top. Immediately arrange fresh strawberry slices on top of the ganache.
Step 7: Final freeze. Return the ice cream cake to the freezer for at least 4 hours, or preferably overnight, until completely firm.
Step 8: Serve. To serve, remove the springform pan sides. For easier slicing, let the cake sit at room temperature for 10-15 minutes before cutting with a hot, dry knife. Enjoy your decadent treat!