Place OREO cookies in a food processor. Pulse until cookies become fine crumbs. (If you don't have a food processor place cookies in a large zip-lock bag, seal shut and pound with a rolling pin)

Remove 1/4 cup of the cookie crumbs and set aside.

Place all the remaining cookie crumbs in a large bowl. Add the cream cheese and stir with a spatula until combined and smooth.

Roll mixture into 30 one-inch balls. Place balls on a parchment paper lined baking sheet and set in fridge to chill for one hour.

Heat both of the Baker's chocolate in the microwave, according to package directions. Dip 15 chilled OREO balls into the melted semi-sweet baking chocolate and 15 balls into the white baking chocolate. Let excess drip off.

Place dipped balls onto another parchment lined baking sheet. Sprinkle tops with the reserved cookie crumbs.

Let chocolate truffles set completely before serving.

Store leftover truffles in the refrigerator.