Beat the cream cheese, sugar, vanilla, and graham cracker crumbs in a large bowl using a hand mixer. Refrigerate for 30 minutes.
Once the cheesecake mixture is cold, scoop 1 tablespoon balls onto a waxed paper-lined cookie sheet. (You will get about 22 cheesecake balls using a 1 tablespoon cookie scoop.) Cut each ball in half, for a total of about 44 balls. Freeze for at least 15 minutes.
Make the Chocolate Chip Cookie Dough:
In a bowl of a stand mixer fitted with a paddle attachment, cream together the butter, brown sugar, and granulated sugar. Mix in the vanilla, milk and salt. Slowly add the flour and mix on low until incorporated. Stir in the mini chocolate chips. Scoop 1 tablespoon balls onto a waxed paper-lined cookie sheet. (You will get about 38 cookie balls using a 1 tablespoon cookie scoop). Refrigerate for 30 minutes.
Assemble the Truffles:
Flatten each cold cookie dough ball with the palm of your hand. Place a cheesecake truffle in the center of each cookie dough round and wrap it around the cheesecake. Roll between your hands to seal and form a large ball. It's okay if the cheesecake pokes through a little. Repeat until all truffles have been made. Refrigerate again, for at least 15 minutes. (They can also be covered with plastic wrap and refrigerated overnight.) You will have about 38 truffles, with a few cheesecake balls left over. Discard the extra cheesecake or eat it!
Melt the chocolate in a microwave safe bowl according to the package directions and line a cookie sheet with waxed paper. Dip each truffle in the chocolate and coat completely. Tap off the excess and set onto the prepared cookie sheet. Sprinkle with graham cracker crumbs or sprinkles. Refrigerate to set. Store in an airtight container in the refrigerator. Truffles will keep for up to 5 days.