Crush the Oreos in a food processor until fine crumbs, about 30 seconds. Reserve 1 tablespoon for garnish.

Combine crushed Oreos with softened cream cheese in a mixing bowl until creamy, about 2 minutes.

Scoop tablespoon-sized portions and roll into balls, placing them on a parchment-lined baking sheet.

Chill the truffles in the freezer for 15-20 minutes to firm them.

Melt the white chocolate in a heat-proof bowl over simmering water or in the microwave until smooth.

Dip each chilled truffle in melted chocolate until fully coated, letting excess drip off.

Sprinkle reserved Oreo crumbs on top before the chocolate hardens, and let sit for 30 minutes until firm.