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Set one Tim Tam aside for the topping. Add the remaining biscuits to a food processor and blitz until fine crumbs form.
Add the cream cheese and blitz again until well combined and the mixture comes together.
Scoop the mixture into heaped tablespoon portions. Roll into 14 balls and place on a plate.
Add the dark chocolate to a heatproof glass bowl and microwave in 30-second bursts, stirring each time, until smooth and melted.
Dip each cheesecake ball into the melted chocolate, turning to coat completely, then place on a tray lined with baking paper.
Crush the reserved Tim Tam and sprinkle over the balls while the chocolate is still wet.
Place in the fridge for 1 hour or until set. Store in an airtight container in the fridge for up to 1 week.