Grind Oreos in a food processor or place in a large ziplock bag and crush using a rolling pin until it resembles coarse sand.
Add the crushed Oreos to a medium bowl. Add softened cream cheese and mix using an electric mixer until fully combined.
Line a baking sheet or large plate with parchment paper.
Using a small cookie scoop or a tablespoon, scoop the mixture and form into small balls using the palm of your hands. Place on baking sheet and freeze for 30 minutes, until firm.
Melt dark chocolate in a microwave safe bowl in 30 second intervals, stirring each time. Pour the melted chocolate into a tall glass or mason jar for dipping.
Using a toothpick or fork, dip each ball into the melted chocolate, lift up and let the excess chocolate drip back into the glass. Place on baking sheet and repeat.
Melt white chocolate, place in a small ziplock and cut a small opening at the tip. Drizzle over each truffle.
Refrigerate truffles until firm and chocolate has set, about 1 to 2 hours.
