Line a large baking sheet with parchment or wax paper. To a food processor, add the cookies and pulse into crumbs.

Transfer cookie crumbs to medium bowl. Remove 1/4 cup and reserve. To medium bowl, add the cream cheese, vanilla and pinch of salt. Stir to combine. Using a cookie scoop or wet hands, scoop and roll mixture into 1-inch balls.

Add the chocolate chips to a medium microwave-safe bowl. Microwave in 30-sec. intervals, until melted, stirring between intervals.

Dip truffles into melted chocolate, using a spoon or fork to coat the truffle in chocolate, covering completely. Place on the prepared pan. Sprinkle tops with reserved cookie crumbs. Refrigerate 1 hour, until firm and chocolate is set. Store in an airtight container in the refrigerator for up to 5 days.

Tip: After chocolate coating sets, drizzle with white chocolate before sprinkling reserved cookie crumbs.