Place all OREO cookies in a food processor and pulse until they become fine crumbs. Alternatively, place them in a zip-top bag and crush with a rolling pin.

In a large bowl, combine the crushed OREO cookies with the softened cream cheese. Mix thoroughly until the mixture is well combined and forms a smooth, cohesive dough.

Scoop out small amounts of the OREO and cream cheese mixture and roll into 1-inch balls. Place the balls onto a baking sheet lined with parchment paper. Chill them in the refrigerator for about 30 minutes to firm up.

Melt the white baking chocolate according to package instructions, either using a microwave or a double boiler. Dip each chilled OREO ball into the melted chocolate, letting any excess drip off, and set them back on the parchment. I like to use a fork for dipping; it makes the coating smoother.

Allow the chocolate-coated OREO balls to set either in the refrigerator or at room temperature until the chocolate hardens. Once set, the OREO truffles are ready to be served. Enjoy!