1Place 9 of the cookies in a food processor and pulse until finely crushed. Set aside. (If you do not have a food processor, you can place them in a zippered plastic bag and crush using a rolling pen.)
2Crush the remaining 36 cookies into fine crumbs and place in a medium bowl.
3Add cream cheese and mix until well blended.
4Roll mixture into approximately 40 balls (1-inch diameter or about 1 teaspoonful each). Place on a wax paper lined cooking sheet. Place in refrigerator for @ 1 hour to set up firm.
5Remove from refrigerator and roll each cookie ball in the melted chocolate, remove using 2 forks to allow excess chocolate to drip off. Place back on the wax paper.
6Sprinkle the remaining cookie crumbs over the chocolate covered cookie balls.