Line a baking sheet with parchment paper.

In a small bowl, combine the crushed cookies with the cream cheese.

Scoop about 1 tablespoon of the mixture and roll into a ball.

Set the ball onto the prepared pan.

Repeat with the remaining mixture.

Working in batches, melt the chocolate according to the directions on the package.

Dip each ball into the chocolate using a fork, and gently tap off some of the excess chocolate.

Set it back onto the parchment paper and immediately top with sprinkles if desired.

Repeat with remaining balls.

Chill the truffles for 1 hour until the chocolate is firm.

Store in an airtight container.