Take cream cheese out of refrigerator so it can get slightly warmer. Do not let it get to room temperature or else the truffles will be too messy to form into balls.
Prep two baking sheets with parchment paper.
Place Oreos in food processor to crush into crumbs. If you do not have a food processor, you can place in a plastic bag and smash with a rolling pin. Make sure they are the consistency of crumbs. Keep 1/4 cup of crumbs to the side for decorating.
Mix Oreo crumbs and cream cheese in a large mixing bowl with your hands until fully incorporated into a dough.
Scoop some of the dough using a teaspoon or melon baller and then form into a ball. Place onto prepped baking sheets. Repeat for the rest of the dough.
Refrigerate the truffles for 10 minutes until they've firmed a little bit.
When the balls are done chilling, put the chocolate chips in a medium bowl. Melt the chocolate by microwaving in 30-second increments. After each increment, stir the chocolate. Stop microwaving when the chocolate is smooth (about 3 times).
Take one truffle and roll it around in the melted chocolate. Use a fork to retrieve the truffle from the chocolate, letting the excess chocolate fall back into the bowl. Place finished truffle back on the prepped baking sheet. Sprinkle with leftover crumbs from Step 3. Repeat for remaining truffles.
Place truffles back in refrigerator. Let them chill for 1 hour before serving.
Keep stored in a food container in the refrigerator.