Using a food processor, grind cookies to a fine powder.
Using mixer, blend cookie powder and cream cheese until thoroughly mixed (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 or microwave, melt milk chocolate.
Dip balls and coat thoroughly.
With slotted tool, lift ball out of chocolate and let excess chocolate drip off.
Place on wax-paper lined cookie sheet.
In separate double boiler, melt white chocolate.
Using a fork, drizzle white chocolate over balls.
(Or be creative and coat them however you want!)

Store in airtight container in refrigerator or very cool room.