Finely crush 9 cookies. Mix cream cheese and cookie crumbs until blended. Roll into 15 balls.
Place remaining cookies on waxed paper-lined rimmed baking sheet. Dip balls in chocolate. Tap cookies on tray 3 to 4 times, allowing excess chocolate to pool cookies. Allow to harden. decorate with gels.
Refrigerate for 1 hr or until firm. Keep refrigerated.