Lay wax paper over a large cookie sheet and set aside.

Crush the extra Oreo cookies if you want to use some as a topping. Set aside.

Place 36 Oreo cookies in a food processor and pulse until all cookies are in fine crumbs. Pour the Oreo crumbs into a large bowl and add the softened cream cheese. Mix with an electric mixer until fully combined. Scoop 1 tablespoon of the mixture at a time and form 1 inch balls. Place them on the prepared cookie sheet. Place the truffles in the freezer for 20 to 30 minutes.

Melt the chocolate according to the package directions.

Remove the truffles from the freezer and dip each truffle in the melted chocolate. (I like to place the truffle on a fork and use a spoon to pour the melted chocolate over the truffle to fully coat.) Allow the excess chocolate to run off, and gently place the chocolate covered truffle back on the cookie sheet. Immediately sprinkle the crushed Oreo over the top if using. Allow the chocolate coated truffle to set if you want to drizzle some melted chocolate over the top instead.

Store the Oreo Truffles in the refrigerator.

Enjoy!