Crush Oreo cookies in a food processor until fine crumbs. (No food processor? No problem. Place the cookies in a plastic bag and crush with a rolling pin.)
Add softened cream cheese (or peanut butter, or mascarpone cheese) and process until well combined.
Using a small cookie scoop, form 1-inch balls and arrange them on a baking sheet, lined with parchment paper, or silicone mat.
Refrigerate (or freeze) for about 30 minutes to firm up.
Then roll each ball between your hands to smooth them out.
Gently melt chocolate in a microwave without breaking its temper. (TIP: Use a silicone cup for easy dipping!)
Now, working with one ball at a time, dip the truffles in melted chocolate, shake off excess chocolate and transfer back onto the baking sheet.
Let the chocolate set for at least 30 minutes, then package them up and refrigerate.
To decorate, feel free to drizzle some chocolate on top, sprinkle some crushed cookies, sprinkles or lemon zest, if desired.