Begin by blitzing the Oreos into fine crumbs using your blender or food processor. Once blended, dump the crumbs into a large bowl. Reserve some crumbs for garnish, about 2 tablespoons.
Add the softened cream cheese to the crumbs and mix with a spatula to fully combine the mixture. You don’t want any streaks of cream cheese in the mixture.
Using a tablespoon measurement, scoop even-sized balls and roll them lightly between your palms to make them into a nice ball.
Place the balls on a parchment-lined baking sheet. Once you have rolled all of the truffles, place them into the freezer for at least 2 hours or until firm and frozen.
Once the truffles are frozen, place a pan of water over medium-low heat. Bring the water to a simmer and place a glass, non-reactive bowl over the pan of water. Make sure the water is not touching the bottom of the bowl. This is your double-boiler for gently melting the chocolate.
Pour the chocolate chips into the bowl and allow them to melt. Once melted, dip each frozen truffle ball into the chocolate using two forks or a toothpick. Place the fully dipped truffles back onto the parchment-lined baking sheet. While they’re still wet, sprinkle some more Oreo crumbs over the top.
Place the truffles into the fridge to harden fully. When ready to serve, allow them to come to room temperature for about 20 minutes for optimal texture.