Mix cookies until mealy. Melt the soy butter and pour in a bowl with the crushed cookies and sugar.
Stir and pour the dough in a baking tin covered with parchment paper. Flatten the dough, pressing it with your hands and put the tin to cool in a freezer for about 20 minutes.
In a double boiler melt the chocolate. In a mixer, pour the silken tofu, soy cream, cornstarch, agar agar, agave syrup and blend until creamy. Add the melted chocolate and blend again.
Pour the tofu/chocolate cream on the cookie crust, make sure the batter in even and bake at 350°F/180°C for about 30 minutes. Then turn the oven temperature to 300°F/150°C and bake other 30 minutes. Turn off the oven and let cool completely then put the cake in refrigerator.
Wash the strawberries, dry them and set aside. Brush the cake with strawberry jam, decorate with fresh strawberries and serve.