Crush 20 cookies to fine crumbs in a plastic bag or in a food processor. Place in medium bowl. Add cream cheese and mix until well blended. Roll cookie mixture into about 1-inch balls. Put balls in fridge for 30 minutes to an hour.
Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
Notes
Dipping truffles can be tricky, but I have finally figured out the dipping system. All you need is a plastic fork. Take your plastic fork, and break off the two middle prongs, keeping two prongs on the outside. Place the truffle on the two prongs, and dip in the white chocolate.