Place the whole Oreos into a food processor (entire cookie, don't remove cream filling) and run it until it turns into fine crumbles.
Add the cream cheese and pulse in bursts until well combined. This should make a sticky dough.
Using tablespoon, make 36 dough balls. Set aside on a cookie sheet covered with parchment paper.
Freeze the cookie balls for around 15 minutes.
Using a double boiler, melt the white chocolate. You can also use the microwave melting in 15 second increments, stirring in between melts.
Dip in half of your truffles in the melted chocolate. We used a fork, letting excess chocolate drip off into the bowl before placing back on the cookie sheet.
Follow the same instructions for melting the dark chocolate and dipping the remaining truffles.
Let cookies try for about 30 minutes.
Decorate the cookie balls by drizzling leftover chocolate. This can be done with a pastry bag or by simply dipping a fork or knife into the chocolate and quickly moving it from one side to the other.
Optional: For an extra decoration, you could also sprinkle the tops with crushed Oreos.