Finely crush 9 cookies. Mix cream cheese and cookie crumbs until blended. Roll into 15 balls.
Place remaining cookies on waxed paper-lined rimmed baking sheet. Dip balls in chocolate; place on cookies. Tap cookies on tray 3 to 4 times, allowing excess chocolate to pool onto cookies. Decorate with gels.
Refrigerate 1 hour or until firm. Keep refrigerated.