Crush the Oreo cookies into fine crumbs using a food processor or a sealed bag and rolling pin.

Add the softened cream cheese to the cookie crumbs and mix until fully combined and smooth.

Scoop the mixture and roll into 1-inch balls, placing each one on a parchment-lined baking sheet.

Chill the rolled truffles in the refrigerator for at least 30 minutes until firm.

Melt the chocolate coating according to package directions until smooth and fully melted.

Dip each chilled truffle into the melted chocolate using a fork and gently tap off the excess.

Place the coated truffles back onto the lined baking sheet.

If using drizzle, spoon or pipe melted white or milk chocolate over the tops.

If using crumbs, sprinkle them on while the coating is still wet.

Return the truffles to the refrigerator until the coating is fully set.