MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 40 (1-inch) balls. To crush the cookies trow them in a 1 gallon ziploc bag and pound away until you have crumbs.
DIP To easily coat truffles with the melted chocolate, add truffles, in batches, to bowl of melted chocolate. Then use two forks to roll truffles in chocolate until evenly coated. Remove the truffles with forks and allow excess chocolate to drip back into bowl before placing truffles on waxed paper-covered baking sheet.
Sprinkle with remaining cookie crumbs.
REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.
Makes about 40 truffles