First, crush the cookies. You can use a food processor to do this. It makes it way faster. Then mix in the softened cream cheese with the crushed cookies. Press the batter into small balls and place on plates or a cutting board lined with parchment or wax paper. Pop these in the freezer for 15-20 minutes. Melt the dark chocolate in a double boiler or in the microwave. You can melt the chocolate in a microwave in a heat proof bowl on high for 30 seconds. Removed it and gave it a stir. Then back in the microwave on high for another 30 seconds, and so on until it was fully melted. This helps it not to get too hot and get those overly cooked crusty bits that can sometimes form. Use a fork to dip the chilled balls in the melted chocolate. Gently tap the fork on the side of the bowl with the truffle on the end to remove excess chocolate. Place back on the lined plate. Immediately cover with sprinkles or crushed peppermints. These will set on their own, but to speed up the process just pop them in the freezer again. Place these in mini baking cups for a professional presentation.