Place the whole cream filled cookies (don't remove the cream) into the food processor. Pulse until the Oreos are a fine crumb. Reserver some for sprinkling on top of truffles if you like.

Into the food processor with the Oreo crumbs add the room temperature cream cheese. Pulse the crumbs and cream cheese together until combined.

Line a sheet pan with wax paper.

Using a 1-inch cookie scoop, scoop out about 4 teaspoons of the mixture. This forms a 1-inch ball.

Roll the scoop of mixture in your hands to form a ball. Place the ball onto the waxed line sheet pan. Continue until all the mixture is used.

Place the sheet pan full of Oreo balls into the freezer for 15 minutes.

In microwave safe bowls melt the chocolate melts. Heat up the chocolate melts for 15 seconds then stir do this until chocolate melts are almost melted. Then stir the chocolate until smooth. Do this to both the milk and white chocolate. I would work with one type of chocolate at a time so as the other doesn't set up.

Remove the Oreo Balls from the freezer after 15 minutes. Place a ball into the melted chocolate. Roll the ball into the chocolate with a spoon making sure to coat all the ball.

Place the truffle back onto the wax paper sheet pan. If you are sprinkling Oreo crumbs onto the truffle now would be the time to do it.

You can either do all 36 balls in one flavor chocolate or do 18 in two different chocolates. Once you have all the Truffles coated and on the sheet pan. Drizzle the white chocolate onto the milk chocolate truffles using a spoon. And do vice versa onto the white chocolate with milk chocolate.

Let set up and then store in an airtight container in the fridge.