Line a cookie tray with parchment paper or wax paper.
Place the Oreo Cookies (wafers and filling) in a food processor and pulse until they're fine crumbs.
Using a stand or handheld mixer, beat the cookie crumbs and cream cheese until there are no lumps of cream cheese.
Form the mixture into round balls a little smaller than a golf ball (makes about 24 total). Place on the lined cookie sheet and freeze until firm (about 20 to 30 minutes).
Melt the white chocolate candy melts according to package instructions.
Using a fork or candy dipping tool, dip each ball in the melted chocolate and place back on the baking tray. You want the truffles to stay cold and firm as you do this. So if they start to soften, pop them back in the fridge to harden again.
Optional: Melt the white chocolate candy melts. Then drizzle the melted chocolate over the top of each truffle. Use the Oreos crumbs to sprinkle on the top of the balls before the coating sets.
Place the truffles in the fridge to harden for 1 hour.
Store truffles in an airtight container in the refrigerator for up to 7 days.
