Easy Oreo Truffles

1 pkg. (1 lb., 2 oz.) OREO Chocolate Sandwich Cookies (or any other sandwich cookie so long as the weight is correct), divided 

1 pkg. (8 oz.) Cream Cheese, softened 

2 pkg. (8 oz. each) Semisweet chocolate chips.

CRUSH 9 of the cookies to fine crumbs in food processor (our with a large heavy object); reserve for later use. (Cookies can also be finely crushed in a resalable 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 (which ca be melted in the microwave if  you stir the chocolate every 30-60 seconds); 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.