1. Place Oreo cookies in a food processor. Crush into fine crumbs. 2. Add cream cheese and pulse until combined and smooth. 3. Refrigerate for 30 minutes. 4. Shape into 1-inch balls and freeze for 15-20 minutes. 5. Melt the chocolate in the microwave in 20-30 second pulses or over double boiler. 6. Dip each truffle in the chocolate, transfer into a parchment paper. Sprinkle with your desired topping. 7. Let set before serving.