Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.)

Crush remaining 36 cookies to fine crumbs; place in medium bowl.

Add cream cheese; mix until well blended.

Roll cookie mixture into 42 balls, about 1-inch in diameter.

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 or other toppings.

Refrigerate until firm, about 1 hour.

Store leftover truffles, covered, in refrigerator.