Crush the Oreos into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.

Mix the softened cream cheese into the Oreo crumbs until a smooth, uniform dough forms.

Chill the mixture in the refrigerator for about 15 minutes to firm up.

Line a baking sheet with parchment paper. Scoop tablespoons of the chilled mixture and roll into smooth balls. Place on the baking sheet.

Melt the chocolate chips in a microwave-safe bowl in 30-second bursts, stirring after each until smooth.

Dip each truffle ball into the melted chocolate, coating fully, and let excess drip off. Place back on the baking sheet. Optionally sprinkle crushed Oreos or sea salt on top.

Chill the dipped truffles in the refrigerator for about 30 minutes until the chocolate hardens.