18 oz pkg Oreos
8 oz pkg cream cheese, softened
2-8 oz pkgs Baker’s semi-sweet baking chocolate, melted
Crush 5-8 cookies into fine crumbs in a food processor; set aside for later use.
Crush remaining cookies to fine crumbs. Place in medium bowl.
Add softened cream cheese; mix until well blended.
Roll cookie mixture into 42 balls, about 1 in in diameter.
Dip balls in melted chocolate; place on wax paper-covered baking sheet.
Sprinkle truffles with reserved cookie crumbs.
Refrigerate until firm, about 1 hour.
Store leftover truffles, covered, in refrigerator.