Remove ½ cup of the cookie crumbs and set aside.

Add the softened cream cheese and pulse until all of the cookie crumbs are mixed well with the cream cheese. Scoop the batter into a large bowl. Cover with cling wrap and refrigerate for 30 minutes.

Use the smallest ice-cream scoop you can find (these are so rich, smaller is better!) and roll into balls and place on a parchment-lined baking sheet. Once you've rolled all of the balls, place the baking sheet in the refrigerator for 60 minutes.

Prepare your chocolate in a double boiler.

Remove each cookie ball from the baking tray and very slightly insert a toothpick into the ball. Use the toothpick to dunk the cookie ball into the chocolate. Be sure to completely submerge the ball into the melted chocolate.

Place the chocolate covered ball back onto the parchment paper, leaving the toothpick inserted. Get another toothpick and move on to the next ball. (Leaving the first chocolate covered ball on the parchment paper with the toothpick in place while you move on to dunking a second ball, will allow the first ball to set and the toothpick will be easier to remove without causing any damage to the smoothness of the chocolate coating.)

Immediately after removing the toothpick, sprinkle with the gingerbread crumbs you had set aside earlier. Try to hide the hole left behind from the toothpick with sprinkled cookie crumble. Once you have dipped and sprinkled each ball, return the baking tray to the refrigerator for another hour to ensure the chocolate is entirely set.