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.