Blend all ingredients, except butter, in blender until smooth. Cover. Refrigerate 1 hour.

To prepare blintzes, heat 9-inch nonstick pan on medium heat. For each blintz, pour 2 oz. batter into pan, swirling to spread evenly. Cook 1 min.; turn over and cook 1 additional min. Remove from pan and cool on parchment paper-lined sheet pan. Cover with second piece of parchment until ready to assemble. Repeat with remaining batter.

Whisk all ingredients until smooth and well blended. Spoon into pastry bag fitted with a small plain tip. Refrigerate until ready to use, or up to 4 hours.

Combine all ingredients, except cookie pieces, until well blended. Fold in cookies.

Preheat standard oven to 400°F. Place one #40 scoop Filling on lower third of each Blintz. Fold bottom edge up and over Filling. Fold in sides and roll up to form a "package", ending with seam-side down. Place on parchment paper-lined sheet pan. Repeat with remaining Blintzes and Filling.

For each serving, heat an ovenproof skillet on medium heat. Brush with melted butter. Add 3 filled blintzes. Cook 2 min. on each side or until crisp. Transfer skillet to oven.

Bake 10 to 12 min. or until internal temperature registers 160°F and Filling is set. Transfer blintzes to serving plate. Drizzle with 3 Tbsp. Cream Cheese Sauce.