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In a food processor, chop up Oreos, including the frosting, until a fine crumb is reached. Save ¼ cup of Oreos for garnish.
In a large bowl, mix together remaining Oreos with cream cheese. It might be easier with your hands. Once combined, roll the dough into 1-inch balls and place on a piece of wax paper. Place in the freezer for 15 minutes.
While the Oreo balls are in the freezer, melt chocolate in a double boiler until smooth. Pull the Oreo truffles out of the freezer, and dip into the chocolate, being sure to cover the truffle completely. Place on a new wax-paper-lined baking sheet, and garnish with a sprinkle of the remaining Oreo crumbles.
Place truffles in the refrigerator to set the chocolate.