8 ounces cream cheese, room temperature - I use low-fat cream cheese
1/2 teaspoon vanilla extract (using different extracts allows for subtle flavour changes (optional)
1 lb milk chocolate
1/2 lb white chocolate
Using a food processor (I don't own a food processor but my salad shooter does a great job), grind cookies up. With a mixer, blend cookie crumbs, cream cheese and vanilla extract until thoroughly mixed (there should be no white traces of cream cheese). Roll into small balls and place on wax-lined cookie sheet. Refrigerate for 45 minutes.
Line two cookie sheets with wax paper. In double-boiler, melt milk chocolate. Dip balls and coat thoroughly. With slotted spoon, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet. Another faster way is to just spoon chocolate over the top.
In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool. Store in airtight container, in refrigerator.
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