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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 chocolate.* 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.