Use pulsing action of food processor to process cookies until finely chopped. Remove 1/2 cup crumbs; reserve for later use.
Add cream cheese, butter and vanilla to remaining cookie crumbs in food processor; pulse until blended. Spoon into airtight container. Refrigerate 45 min. or until firm.
Melt white chocolate as directed on package; cool slightly. Meanwhile, shape cream cheese mixture into oval on plate to resemble football; press reserved cookie crumbs into cream cheese mixture until evenly covered with crumbs.
Spoon melted chocolate into resealable plastic bag. Cut small piece off one bottom corner of bag; use to make laces for the football as shown in photo.
Refrigerate 2 hours. Serve with vanilla wafers and strawberries.