In the bowl of a food processor, pulse cookies into fine crumbs OR place cookies in a sealed ziptop plastic bag and crush using a rolling pin.
Add softened cream cheese and pulse until mixture comes together in a ball OR stir with a spoon until evenly combined.
Form into smooth balls using a small cookie scoop and place on a parchment-lined baking sheet. Freeze until firm, about 30 minutes.
Allow to rest on your counter while you melt the semi-sweet chocolate in the top of a double boiler OR in the microwave in 30 second increments on 50% power until melted and smooth.
Dip the balls in melted chocolate one at a time until coated and return to the baking sheet. Drizzle with melted white chocolate and sprinkles.
Refrigerate until chocolate sets, about 15 minutes
Notes
Store truffles in the refrigerator in a ziptop bag for up to 1 week
Truffles may be frozen for up to 3 months. Allow to thaw 30 minutes at room temperature