1Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
22. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs
3Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
4How to How to Easily Dip Truffle;this works really well...Place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper
5Another real easy info... Use your food processor to crumble cookies then add room temp cream cheese... does all the work for you... works great.. then sprinkle cookies crumbes on top choc.. yummo....