PROCESS cookies in food processor until finely ground. Add butter; mix well. Press firmly onto bottom of 13x9-inch pan. Refrigerate.
BEAT Neufchatel and sugar in large bowl with mixer until well blended. Gently stir in COOL WHIP. Divide filling in half. Spread half of plain batter onto crust. Add preserves to remaining batter; mix until blended. Stir in strawberries. Spoon over crust.
REFRIGERATE 4 hours or until firm. Serve topped with chocolate syrup.