Line a cookie sheet with parchment paper and set aside

Make your filling: crush the Oreos in a food processor until the cookies have been ground finely. Then add 5oz of cream cheese into the basin of the food processor (this works best if the cream cheese is split into a few pieces). Blend together to make a consistent, smooth filling. If the filling is too dry or not coming together, add a little more cream cheese

Roll your filling into 1” balls: evenly scoop out your filling and roll into 1” balls. Place each ball on the cookie sheet and continue to roll until all filling has been used (will create approximately 24 Oreo balls)

Chill Oreo balls for 15-20 minutes in the refrigerator

While Oreo balls are chilling, place your chocolate in your melting vessel (double boiler or microwave safe bowl). When Oreo balls are about ready to come out, melt your chocolate (either on the stovetop, or in 20 second increments in the microwave)

Dip the chilled truffles into the chocolate to completely coat and place back on the parchment lined cookie sheet

Chill to harden chocolate. Allow Oreo balls to chill in the refrigerator for at least 10 minutes before you eat them to allow the chocolate coating to harden

Store in an air-tight container in the refrigerator