Put cookies into food processor and process until a fine crumb consistency. Add lemon juice, lemon zest (if using), and cream cheese. Continue to process until mixture is like a dough.

Line a cookie sheet with parchment paper. Roll dough into balls about 1 1/2 inches in diameter. Place on lined cookie sheet and freeze for a minimum of 10 minutes.

Place white chocolate chips into a microwave-safe bowl and microwave in 30-second intervals. Once chips start to melt, continue heating in 15-second intervals, stirring each time, until smooth. Depending on the brand of chips, you may have to thin the chocolate by adding a little vegetable oil.

Remove balls of dough from freezer. Place truffles into melted chocolate one at a time to coat. Remove with a fork to allow the excess to drip off. Place on parchment paper. Immediately add sprinkles as the chocolate will harden quickly. If you want to add chocolate drizzles, wait until they harden first. Then, add the chocolate drizzle and sprinkles.