In a food processor or blender, pulse the Oreos until they become fine crumbs.

Transfer the crumbs to a bowl and add the softened cream cheese. Mix until a dough forms.

Roll the mixture into 10 even balls and place them on a parchment-lined tray.

Freeze for about 10 minutes, or until the truffles firm up.

In a microwave-safe bowl, add the dark chocolate chips and butter or coconut oil (if using). Microwave in 10-second intervals, stirring between each, until fully melted and smooth.

Remove the truffles from the freezer and dip each one into the melted chocolate, coating them completely.

Place the coated truffles back onto the parchment-lined tray.

Sprinkle crushed Oreos on top for garnish.

Freeze again for a few minutes until the chocolate shell hardens.

Enjoy!