Begin by placing all of your Oreo cookies into a food processor. Pulse until they transform into fine crumbs, about 30 seconds. Save 2 tablespoons for decoration.

In a large mixing bowl, combine the crushed Oreos with softened cream cheese. Mix until smooth, about 2-3 minutes.

Scoop portions of the Oreo mixture and roll each into a 1-inch ball. Place on a parchment-lined sheet.

Cover with plastic wrap and refrigerate for 30-45 minutes until firm. Alternatively, freeze for 15-20 minutes.

Melt white and milk chocolate in microwave-safe bowls at 20-second intervals, stirring until smooth.

Dip each truffle in the melted chocolate using a fork, tapping to remove excess.

While the coating is still wet, sprinkle with reserved crumbs or toppings.

Transfer back to the baking sheet and refrigerate for 15-20 minutes to set.