Mix the cream cheese and cookie crumbs until well blended.
Shape the dough into 48 1-inch balls, place them in a single layer on a shallow pan, and freeze for 10 minutes.
Then, dip the cookie balls into the white chocolate and place them in a single layer on a waxed paper-lined pan, allowing the excess chocolate to pool at the bottom of each ball.
When the white chocolate is set, decorate with the remaining ingredients and then refrigerate one hour, or until firm. Store in the refrigerator.