Add cream cheese in a mixing bowl and beat. Add Worcestershire sauce and spices and beat well. Add cheese and beat until combined.

Shape cheese into a round ball and place onto a piece of plastic wrap. Wrap tightly and refrigerate for at least an hour or overnight.

Remove from the refrigerator, and unwrap plastic wrap and discard. Place ball onto a serving plate. Use the handle of a spoon to "dig" a hole in the top of the ball for the stem. Cut a piece of celery about 2" long and press into the top of the ball. Use a round handled utensil to create deep divots in the side, making the cheese ball look like a pumpkin. You want these pretty deep as they will fill with chips.

Crush nacho cheese chips into fine crumbs by sealing them in a bag and kneading with your hands. Gently press the crumbs onto the outside of the cheeseball. Serve immediately with crackers.

Cover and refrigerate any leftovers.