Finely crush your Oreos (use regular, not double-stuffed). If you don't have a food processor, simply crush in a gallon size bag and roll with a rolling pin - but let it be known, a food processor is a great thing to have for this recipe.

** reserve just a bit (maybe like 2 T) of crushed Oreos to sprinkle on top. I also like to drizzle chocolate on top for decoration.

Mix in your (softened) cream cheese with the larger amount of crushed Oreos. You're going to use this mixture to make your Oreo Balls so sticky is good for now.

Place mixture in the refrigerator for about 10-15 minutes (but no longer) as you don't want the mix to get too cold.

Roll mixture into small balls and place in freezer for 20 minutes or so to firm up. I would say dime size balls. Keep in mind that your chocolate is going to cover them and make them bigger.

Melt your chocolate in a double broiler or in the microwave in 30 second intervals.

Quickly dip your Oreo Truffles into the chocolate mix with your chocolate dipping fork. Forks don't work nearly as well as these do since the chocolate will begin to dry and coat the fork, leaving one side of your truffles uncoated. They make a BIG difference when dipping candy.

Place Oreo Truffle Balls on parchment paper on a jelly roll pan and place in the fridge for atleast 10 minutes to let them firm up a bit.

**If you decide to drizzle the Cake Balls with a different color chocolate like mine (you could even use food coloring to tint white chocolate!) melt the chocolate, and place in a sandwich size baggie. Cut a SMALL bit off the corner and drizzle, then let dry a bit more. A little larger than pin size - it will grow.

Store in an airtight container