Melt chocolate in the microwave, stopping every 30 seconds to stir, for 2-3 minutes total. Stir in ½ cup condensed milk and set aside.
Process wafer cookies and brown sugar in a food processor, pulsing three times to combine. Add butter and process until the mixture is finely ground.
Evenly press the crumbs along the bottom and up the sides of a 10-inch spring form cake pan; set aside.
In a blender purée Chobani, remaining condensed milk, cream cheese, eggs, food coloring and salt. Add the chocolate mixture and blend to combine.
Pour the mixture into the crust and bake in a preheated 350°F oven until the edges are set and the center barely jiggles when tapped, about 1 hour. Cool 1 hour, then cover and chill overnight before unclasping the pan, slicing and serving.