Cookies and Cream Truffles

This is the last of Katie Lee Joel's recipes from the Comfort Table that I've tried, though I am making her chicken pot pie later this week. I didn't like the ratio of cream cheese to cookies, so I copied this one from What's Cookin. It's the same thing.

45 Oreo cookies, divided (1 package)
1 (8 ounce) package cream cheese, softened
2 (8 ounce) packages semisweet or milk chocolate baking chocolate, melted
Crush 9 of the cookies to fine crumbs in a food processor; reserve for later use. (This can also be done in a resealable bag with a rolling pin.).
Crush the remaining 36 cookies to fine crumbs and place in a medium bowl.
Add the cream cheese and mix until well blended.
Roll cookie mixture into 42 balls, about 1" in diameter.
Dip the balls in the melted chocolate and place them on a wax paper covered baking sheet. (Any left over chocolate can be stored at room temperature for another use.).
Sprinkle the tops of the truffles with the reserved cookie crumbs.
Refrigerate until firm, about 1 hour.
Store leftover truffles, covered, in the refrigerator.