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Wash and dry your strawberries, then slice off the tops, and hallow out the centers with a melon baller. Using a paper towel, wipe the inside of the berries as dry as possible.
In the bowl of a food processor, combine 30 Oreos with softened cream cheese. Pulse to form a thick paste consistency, stopping to scrape down the sides of the food processor as needed.
Roll the Oreo mixture into balls roughly ½ an inch in size, then stuff one ball into the center of each strawberry cavity and place them on a baking sheet lined with parchment paper or a silicone baking mat.
Pour your chocolate chips into a microwave safe bowl and microwave in 30 second intervals, stirring in-between, until melted and smooth. Set aside.
Add the remaining Oreos into your food processor and pulse into fine crumbs. Transfer the crushed Oreos into a small bowl.
Dip the cut end of each truffle filled strawberry into the melted chocolate, then dip into the bowl of crushed Oreos and return to the prepared baking sheet.
Transfer to the fridge to set the chocolate before enjoying!