Preparation

• Melt white chocolate as directed on package; let stand 30 min., stirring occasionally. Stir in 2 Tbsp. corn syrup until blended. (Mixture will resemble consistency of dry mashed potatoes.) Cover; let stand at least 4 hours or overnight. (It is normal for some cocoa butter to separate out upon standing.)
• Knead white chocolate mixture 3 min. or until smooth and pliable (Mixture will be stiff.) Divide chocolate mixture in half. Knead yellow food coloring and 1 drop red food coloring into one half. Roll out to 9x6-inch rectangle; cut into 24 (1-1/2-inch) squares for the cheese slices, re-rolling scraps as needed.
• Knead remaining red food coloring into remaining white chocolate mixture. Roll out to 7-1/2x5-inch rectangle; cut into 24 (1-1/4-inch) rounds for the tomato slices, re-rolling scraps as needed. Cover "cheese" and "tomato slices" with plastic wrap; let stand at room temperature until ready to assemble "sandwiches."
• Mix cream cheese and cookie crumbs until blended; shape into 24 (1-inch) balls. Flatten to 1-1/2-inch rounds for the burgers. Freeze 10 min. Meanwhile, melt semi-sweet chocolate as directed on package.
• Dip "burgers" in chocolate; place in single layer in shallow waxed paper-lined pan. Refrigerate 1 hour or until firm. Meanwhile, mix water and remaining corn syrup; brush onto tops of 24 wafers for the tops of "buns." Sprinkle with sesame seed. Place coconut in large resealable plastic bag. Add green food coloring; seal bag. Shake to evenly tint coconut to resemble shredded lettuce.
• Place plain wafers, flat-sides up, on serving plate. Cover with remaining ingredients to resemble burgers as shown in photo.