Mix the cookie crumbs with melted butter, press firmly into a parchment-lined 8.5 x 4.5 inch loaf pan, and freeze for 10 minutes.

Beat the softened cream cheese until smooth, then mix in the condensed milk. Add the melted chocolate and beat until the filling is thick and glossy.

Spread the filling evenly over the crust, cover with plastic wrap, and refrigerate for at least 6 hours until firm.

Lift the cake out of the pan, slice with a hot knife, and serve cold.