Roughly crush the Oreo cookies in a food processor, or place them in a ziplock bag and crush with a rolling pin. Reserve 1 tablespoon of the crushed cookies for decoration.

Add the cream cheese to the remaining crushed cookies. Pulse 2-3 times in the food processor, or mix with a spatula in a bowl until fully combined.

Line a plate with wax paper. Roll the mixture into small balls, about 20g (0.7 oz) each, and place them on the prepared plate. Freeze for 30 minutes.

While the truffles are chilling, melt the white cooking chocolate. Chop the chocolate roughly and place it in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until completely melted. If the glaze is too thick, add a teaspoon of vegetable oil to thin it out. Repeat the same process for the semi-sweet or dark chocolate.

Let the melted chocolate cool for 4-5 minutes before using. Line another plate with wax paper.

Remove the Oreo balls from the freezer. Using a fork, dip each ball into the white chocolate, ensuring it’s fully coated. Use a spoon to help evenly pour the chocolate over the ball. Place the dipped truffles on the prepared plate.

Immediately sprinkle the reserved crushed Oreos on top while the white chocolate is still wet. If drizzling with semi-sweet or dark chocolate, wait 5 minutes for the white chocolate to set before adding the drizzle.

Freeze the truffles for an additional 15 minutes to firm up before serving.