In a food processor, or a blender, crush the OREO cookies until fine crumbs.
Add cream cheese and mix until well blended.
Divide the mixture into 48 (1-inch) balls. (I use this small cookie scoop.) Arrange them on a baking sheet lined with wax paper, or silicone mat. Freeze for 1-2 hours.
Once the cookie balls are firm, roll them into little football shapes. Freeze again, while melting the chocolate.
Melt the chocolate in a double boiler, or in microwave, until nice and smooth.
Using two spoons, dip the cookie balls in melted chocolate. Let set.
In a small bowl, place white chocolate and melt it in microwave according to package instructions.
Transfer the melted white chocolate into a piping bag with small round tip, or use a ziploc bag with a small hole cut in one corner. Decorate the OREO balls, as pictured.