Prepare a sheet pan that will fit in the fridge with parchment and set to the side.
Crush the Oreos using a food processor. If you don't have a food processor, place the Oreos in a bag and crush them using a rolling pin. Crush the Oreos until they have a sandy texture.
Mix in the cream cheese to the Oreo mixture. If you are not using a food processor, mix the Oreos and cream cheese using a hand or stand mixer.
Scoop the Oreo mixture into balls. Place the balls on the parchmetn paper and chill in the fridge for 15-20 minutes.
While the Oreo balls are chilling, melt the chocolate with the coconut oil. Melt the chocolate in incriments according to the direction in the package you are using.
When the chocolate is melted, take the Oreo balls and dip them into the melted chocolate mixture, covering all sides. Use a fork and place the balls on the edge of the fork to make it easy to reach all of the sides of the ball. If using toppings, add them before placing the balls in the fridge.
Let the covered truffles chill in the fridge for up to one hour. Don't rush this process as it will set both the chocolate and the Oreo filling
