Place the cookies in a food processor, and pulse into fine crumbs. (Or put cookies in a zip-top plastic bag and crush.) Add the cream cheese, and pulse until just mixed.
Use a teaspoon to scoop the cookie mixture into small balls.
Place the cookie balls on the baking sheet, cover with plastic, and freeze until firm, about 1 hour.
Microwave the chocolate chips for 1 minute, and stir.
Then nuke for 30 more seconds, and stir again.
Dip the cookie balls into the chocolate using a toothpick or fork, and place back on baking sheet.
Put the powdered sugar in a sieve, and lightly dust the truffles.
Cover with plastic wrap, and freeze until firm, about 1 hour. Serve cold.
