In a stand mixer or with a hand mixer, beat cream cheese and powdered sugar until light and fluffy.

Crush chocolate cookies either with a food processor, or by hand in a plastic bag with a rolling pin, until finely ground.

Add ground cookies and vanilla extract to cream cheese mixture until fully combined.

Take a tablespoon of mixture and roll into balls, roughly about 28 and place on a small baking sheet lined with parchment.

Place in refrigerator to firm up, at least 20 minutes, or 1 hour.

Melt white chocolate, using preferred method (see note), and let cool slightly before moving on to next step, about 5-10 minutes.

Using a fork dip each truffle in melted white chocolate until fully coated and excess chocolate has dripped back into the bowl. Place truffle back on the baking sheet and continue until all are coated.

Return to the refrigerator to cool white chocolate coating, at least 10-15 minutes.

Once cooled finish decorating. Either place white chocolate in a piping bag with a small opening and drizzle over one truffle at a time (this method makes for less waste of white chocolate), or using a spoon drizzle the white chocolate over the truffle to make a mummy design. Immediately place two mini chocolate chips on truffles to make mummy eyes before drizzled white chocolate has cooled. Continue with this pattern until all truffles are decorated. (see note)

Store in refrigerator for 3-5 days until ready to serve.