Pulse the cookies in a food processor until fine crumbs form. Add the softened cream cheese and pulse again until a soft dough forms.
Form 24 balls and place them on a wax paper lined paper. Freeze for at least 10 minutes.
Melt the chocolate in a microwave or on a double boiler. Dip the oreo truffles in the melted chocolate and place them on the same wax paper lined plate. Chill for at least 30 minutes for the chocolate to harden. Store the leftover truffles in the fridge for up to 1 week.