Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until completely smooth. Allow cooling slightly for 5 minutes.

In a large mixing bowl, combine the slightly cooled melted chocolate, softened cream cheese, and raspberry jam. Fold in the finely crushed cookie crumbs until thoroughly coated.

Cover and refrigerate for 3 to 4 hours or until the mixture is firm enough to roll.

Roll the mixture by tablespoonfuls into 1-inch balls, then roll each ball in your chosen topping(s). Store finished truffles in the refrigerator in an airtight container.