Place Oreo cookies in a food processor. Pulse until they have been pulverized into fine crumbs. Set aside.
In a stand mixer (or in a large bowl using an electric mixer), beat cream cheese until it is smooth.
Reserve 2 Tablespoons of your cookie crumbs and add the remaining crumbs in with the cream cheese. Add vanilla extract and stir all ingredients until well-combined.
Scoop Oreo mixture by 1 ½ Tablespoon and drop onto wax paper-lined cookie sheet.
Place in freezer and chill for 15 minutes.
Place your dark chocolate melting wafers in one small bowl and your white chocolate in another. Prepare according to instructions on packaging, heating until melted.
Retrieve your Oreo balls from the freezer and dip truffles in chocolate, dipping half of the truffles in dark chocolate and half in the white chocolate¹. Immediately after dipping each truffle, sprinkle with reserved cookie crumbs.
Allow chocolate to harden before serving truffles. Keep stored in an airtight container in the refrigerator.
¹My preferred technique for covering the Oreo truffles in chocolate is to balance the truffle on the width of a butter-knife blade, use a spoon to ladle chocolate evenly over the tops and sides, and then use another knife to slide the truffle back onto the wax paper.
Store in the refrigerator, preferably in an airtight container. They will keep for several days in the refrigerator. They may also be frozen in an airtight container for several months.