Combine Oreo crumbs and melted butter in a bowl.

Press the mixture firmly into the bottom of a 6-inch round mold lined with parchment paper.

Chill in the fridge for 10 minutes to set.

Halve some of the fresh strawberries and remove the stems. Keep the remaining strawberries whole for the center filling.

Arrange the halved strawberries along the edges of the mold, with the cut side facing outward, and fill the center with the whole strawberries. This helps the strawberries stay in place when pouring the chocolate.

First, place the gelatin sheets in a small bowl of ice water to soften for 5-10 minutes. In a small saucepan, combine the egg yolks, chopped dark chocolate, and heavy cream. Place the pan over low heat. Warm the mixture gently, stirring constantly with a whisk, until the chocolate is completely melted and the mixture is smooth, glossy, and slightly thickened. Do not let it boil.

Remove the pan from the heat. Squeeze the excess water from the softened gelatin sheets and add them to the warm chocolate mixture. Whisk vigorously until the gelatin is fully dissolved and completely incorporated.

Slowly pour the chocolate lava mixture into the mold, covering the strawberries completely.

Gently tap the mold to release air bubbles.

Refrigerate for at least 8 hours or overnight until fully set.

Remove the dessert from the mold. You can use a warm towel or blow dryer on the mold edges to help release.

Dust the top with cocoa powder if desired and slice to serve.