Chocolate Strawberry Torte

1/2 cup plus 2 teaspoons butter, divided
2 cups chocolate graham cracker crumbs (10 whole crackers)
1/4 cup sugar
1 carton (12 ounces) frozen whipped topping, thawed
1 cup (8 ounces) sour cream
1 package (3.9 ounces) instant chocolate pudding mix
1 pint fresh strawberries, sliced
1 square (1 ounce) semisweet chocolate

In a microwave, melt 1/2 cup butter. In a small bowl, combine the cracker crumbs,butter and sugar until crumbly. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan; Chill.

Meanwhile, in a large mixing bowl, beat the whipped topping, sour cream and pudding mix until blended. Spread half over crust. Arrange strawberries over the top. Spread with remaining filling.

In a 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.