Line a baking sheet with parchment paper and set it aside. Then place the Biscoff cookies in a food processor or high-speed blender and pulse into fine crumbs. Set aside ½ cup for topping.

Using a hand mixer on medium high speed, beat the softened cream cheese in a large mixing bowl until smooth and creamy.

Add the Biscoff cookie crumbs to the cream cheese and mix on medium speed until well combined. The mixture should have a consistency similar to cookie dough.

Use a 1.5 inch cookie scoop to make uniform balls. Scoop each ball and roll it firmly in the palms of your hands to make it smooth and round, then place it on the baking sheet. Place the sheet into the refrigerator to chill for 1-2 hours.

Once the balls are chilled, place the vanilla melting wafers in a double boiler over low heat (you can also use a microwave-safe bowl and microwave on low). Melt the wafers, stirring every 30 seconds until completely melted and smooth.

Use a fork to dip each cookie ball completely into the melted chocolate. Lift the ball out and tap the fork against the side of the double boiler or bowl to remove any excess coating.

Place the ball back onto the baking sheet and immediately sprinkle the Biscoff cookie crumbs on top. Repeat with the rest of the balls then place the tray back into the refrigerator and allow the coating to set. Keep refrigerated until ready to eat.