Process Oreo cookies in a food processor until finely ground. If you don’t have a food processor, place cookies in a plastic bag and crush finely using a rolling pin.

In a medium bowl, mix cream cheese and cookie crumbs until well combined. Refrigerate mixture for about an hour, then shape into 1-inch/2.5-cm balls and place on a baking sheet lined with parchment paper. Freeze until firm, about one hour (freezing will make the balls firm and easier to dip into the chocolate).

Using two forks, dip and coat balls with melted white chocolate and place on parchment paper. Sprinkle with reserved cookie crumbs. Place in the fridge for 10 minutes, until chocolate hardens.

Keep in the refrigerator and serve chilled, so the chocolate won’t melt. Truffles will keep for up to 4 days in an airtight container.