Press sorbet into bottom and up sides of a chilled 5-cup salad mold or bowl. Freeze 1 hour or until firm.
Place ice cream in a bowl; gently fold in cookie crumbs, amaretto, and grated chocolate. Spoon ice cream mixture into center of sorbet. Cover and freeze until firm.
Dip mold into hot water for a few seconds. Place a plate upside down on top of mold, and invert onto plate. Garnish bombe with strawberries.