1. Crush 9 og the cookies into fine crumbs in food processor, reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.)
2. Crush remaining 36 cookies into fine crumbs; place in medium bowl.
3. Add cream cheese; mix until well blended. Roll cookie mixtue into 42 balls, about 1 inch in diameter.
4. Dip balls in melted chocolate; place on wax paper-covered baking cheet. (any leftover chocolate can be stored at room temperatue for another use.)
5. Sprinkle with reserve cookie crumbs.
6. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.