Grind up your favorite gingersnap cookies in your food processor. It will take a few seconds until they are turned into a fine crumb consistency.
Add your cream cheese directly to the food processor and blend again.
After about 5-7 seconds remove the mixture and knead it like putty to make sure the final traces of cream cheese are blended in.
Start making your cookie balls. Grab roughly a tablespoon worth of dough and using the palms of your hands, make circles until your cookie dough turns into cute little round balls (this recipe should yield roughly twelve 1-inch cookie balls).
Place your cookie balls on your lined cookie sheet and place the tray in the freezer for about 30 minutes to harden your soon to be cookie truffles.
In the last few minutes of the freezer time, start melting your chocolate as per the packaging's instructions.
Add one cookie ball at a time into the melted chocolate. I like to use a small spoon to scoop the chocolate over my cookie ball and then use my fork to scoop out my truffle. Gently shake the fork to allow any extra chocolate to drip off.
Place your coated truffle on your lined cookie sheet and immediately add your sprinkles (don't wait or the chocolate will dry).