• Place oreos in a food processor or blender (do not remove the filling). Pulse until fine crumbs. Add softened cream cheese and pulse until well combined or smooth.
• Scoop about 1 tbsp of the filler mixture and form into a ball. Then place on a baking sheet with parchment paper. Continue with the rest until you get about 24-30 truffles. Refrigerate at least 30 minutes or until firm.
• Meanwhile melt chocolate. Stovetop: Fill the saucepan with 2 cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chocolate wafers and coconut oil to the glass bowl. Stir until smooth. Remove from stovetop. Microwave: In a glass heat proof bowl: add chocolate wafers and coconut, cook for 1 minute at half power. Stir and cook for another minute until melted. Instant Pot: Pour 2 cups of water into the cooker. Set to saute on low or normal (not high) for 20 minutes. Place a glass heat proof bowl that fits inside the liner. Add chocolate wafers and coconut oil to the glass bowl. Stir until smooth. 
• Dip Oreo truffles into the chocolate. Swirl around until almost completely covered with a nice thick coat. Place the truffles on a parchment paper or baking sheet. Optional: sprinkle crushed Oreo on top before they dry.
• Place truffles in the refrigerator for 15 minutes or let them sit at room temperature or until hardened. Optional: drizzle with additional white or dark chocolate.

Enjoy! Store using an air tight container in the refrigerator.