Place the Oreo cookies in the bowl of a food processor and pulse until finely ground.

Add the cream cheese and pulse until the mixture is well combined and smooth.

Line a rimmed baking sheet with parchment paper.

Scoop the mixture into balls about 1-inch in diameter. I like to use cookie scoop.

Place the cookie balls in the freezer until well chilled, at least 1 hour.

Remove truffles from freezer and dip in melted chocolate.

Return to baking sheet, immediately sprinkle tops with crushed candy canes then allow chocolate to set.

Store the truffles in an airtight container in the fridge for up to 5 days.