Prepare a cookie sheet by covering it with foil and spraying it with a nonstick cooking spray.
Place the cream cheese in a mixer bowl and beat on medium speed until smooth and creamy. Add the melted white chocolate and beat until combined and smooth.
Stir in the cookie crumbs, raspberry preserves, vanilla and food coloring. Cover and chill the mixture for an hour in refrigerator.
Remove from the refrigerator and shape into small balls. Finish by rolling in chopped nuts. Can be rolled in toasted coconut or powdered sugar if you like, but I would not recommend dipping in chocolate as the filling remains too soft for dipping.