1. Pulse 8 cookies in a food processor. Place the cookie crumbs in a bowl and set aside.
2. Place the remaining cookies in the food processor, along with the cream cheese. Process until smooth and refrigerate for 30 minutes.
3. Roll into 1-inch balls and set on a parchment-covered baking sheet. Refrigerate for 10 minutes.
4. Using two forks, dip the cookie balls in the melted chocolate, turning to remove excess and lay the truffles on wax paper. Immediately sprinkle with the reserved crumbs. Allow to set for at least 30 minutes.