Place the chocolate sandwich cookies in a food processor and pulse until you have fine crumbs. If you don't have a food processor, you can put the cookies in a plastic bag and crush them with a rolling pin. Make sure there are no large chunks left.

In a large bowl, combine the softened cream cheese with the crushed cookie crumbs from Step 1. Mix well until a dark, smooth, truffle-like texture forms. I like to use my hands to make sure everything is mixed evenly.

Firmly press 1-2 tablespoons of the truffle mixture from Step 2 into each cavity of a ghost-shaped mold. Press down to pack them tightly. Refrigerate the molds until firm, or freeze for about 20 minutes if you want to speed things up.

Melt the white chocolate coating wafers according to the package directions, either in a microwave or double boiler. Carefully remove the chilled ghosts from the molds, then dip each one into the melted white chocolate to fully coat. Place the coated ghosts on a parchment-covered baking sheet. Refrigerate them for 10-15 minutes until the chocolate is set. For a smoother finish, I like to tap off any excess chocolate before setting them down.

Melt the black decorating wafers or fill a piping bag with black icing. Use the melted chocolate or icing to pipe eyes and a mouth on each coated ghost. Be creative with your ghost faces!

Keep the finished ghost truffles refrigerated until ready to serve. This helps the coating stay firm and the ghosts keep their shape. Enjoy your spooky treats!