In a food processor, grind the cookies to fine crumbs. Cut the room temperature Cream Cheese into 6 pieces and add these pieces one at a time into the food processor with the crumbs. The mixture will come together into a ball. You are done mixing when there are no visible white streaks from the cream cheese. Place mixture in fridge for approximately 5 to 10 minutes to firm up. In the mean time, line a cookie sheet with plastic wrap. Take the cookie mixture from the fridge, take a spoon and scoop out enough of the mixture to form a 1/2" to 1" ball rolling it in your hands to shape (you can control the size of the truffle, I like mine better on the small side) and line up on the cookie sheet. Once you have finished rolling out the mixture, place them back into the fridge. Next step, melt the almond bark. (you can use the directions on the back of the package in the microwave or you can use a double boiler method). Take the cookie balls out of the fridge and dunk each into the melted almond bark, dripping off the excess, and place back on the cookie sheet. Put them back in the fridge for 5 to 10 minutes to harden. Store at room temp in a sealed container.
Recipe makes anywhere from 50 to 65 truffles according to size.