Cookie Berry Bonbons

1 package (8 ounces) cream cheese, softened
1 cup milk chocolate chips, melted and cooled
3/4 cup crushed vanilla wafers (about 25 wafers)
1/4 cup strawberry preserves
15 ounces milk chocolate candy coating, chopped
2 squares (1 ounce each) white baking chocolate

In a large mixing bowl, beat cream cheese until fluffy. Beat in melted chocolate chips. Stir in wafer crumbs and preserves. Cover and refrigerate for 2 hours or until easy to handle.

Divide mixture in half. Return one portion to refrigerator. Shape remaining mixture into 1-in. balls. Place on a waxed paper-lined pan; refrigerate. Repeat with remaining mixture.

In a microwave-safe bowl, melt candy coating. Dip balls in coating; place on waxed paper-lined baking sheets. Refrigerate until set.

In a microwave-safe bowl, melt white chocolate; stir until smooth. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Decorate candies with white chocolate. Store in an airtight container in the refrigerator. Makes about 4-1/2 dozen.