1.  CRUSH 9 of the cookies to fine crumbs in food processor; reserve for later use. ( Cookies can also be finely crushed in a resealable 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. 

2.  DIP balls in chocolate; place on wax paper-covered baking sheet. ( Any leftover chocolate can be stored at room temperature for another use.)  Sprinkle with reserved cookie crumbs.