Pulse the cookies in a food processor or blender until they have formed into fine crumbs, then add the cookie crumbs and cream cheese to a small mixing bowl and beat until completely mixed and a ball of truffle dough has formed.

Scoop out 2 tsp. scoops of dough and form into rounded balls, then place on a parchment-lined baking sheet.
Note: I use the Oxo Good Grips 2"/small cookie dough scoop for mine.

Once all the dough has been formed into balls, place the baking sheet in the freezer for 10 minutes, then transfer to the refrigerator.

Using a double boiler over low heat, heat the chocolate chips and shortening together, stirring constantly with a heat-resistant spatula, until completely melted and smooth.
Note: Do not have too much water in the bottom of the double boiler and make sure heat is no higher than low heat, or the chocolate may seize up. White chocolate is extremely delicate.

After the chocolate is melted, remove from heat and dip truffles, one at a time, then place on another parchment-lined baking sheet, sprinkling the sugar crystals on top of each truffle as soon as they are placed on the baking sheet (before the chocolate hardens).
Note: See my tips for truffle making/dipping here.

Store truffles in a covered container in the refrigerator for up to a week.