Start by placing the Oreo cookies into your food processor. Pulse until you get fine crumbs — no large chunks. If you don’t have a processor, crush the cookies in a sealed plastic bag with a rolling pin.
Transfer the cookie crumbs into a mixing bowl. Add the softened cream cheese and stir until thoroughly combined into a uniform, sticky mixture.
Using your hands or a small cookie scoop, form the mixture into 1-inch balls. Place on parchment-lined baking sheet and chill in the refrigerator for at least 1 hour to firm up.
Melt the black candy melts in a microwave-safe bowl in 30-second intervals, stirring between each until smooth and fully melted.
Remove the chilled truffles from the fridge. Dip each truffle into the melted black candy coating until fully covered. Tap off excess and return to the parchment-lined sheet. Let set completely at room temperature or in the fridge.
Melt the orange and white candy melts separately. Use piping bags or toothpicks to decorate the truffles with noses, whiskers, highlights, and eyes. Place edible eyes on while coating is still wet.
Allow the decorated truffles to sit until all candy melts have hardened completely. Store in an airtight container in the refrigerator until ready to serve.
