Oreo Cheesecake Truffles

Ingredients:

1 package Oreo cookies, whole cookie- cream and all
8 ounces cream cheese, softened at room temperature

for the melted chocolate:
2 cups semisweet chocolate chips *
2 tablespoons vegetable oil

Directions:

Crush the Oreos: Put the cookies in a ziploc bag, grab a rolling pin, and go to town.

Transfer 3 cups of the Oreo crumbs to a bowl and add the cream cheese. Using clean hands, mix until the cream cheese is completely combined with the Oreo crumbs and you have a soft, homogeneous mixture. Roll balls of the Oreo/cream cheese mixture and place on a parchment paper-lined baking sheet. Once you have scooped out all of the filling, refrigerate the baking sheet for at least 30 minutes, until firm.

In a small bowl, microwave the chocolate chips and oil (it keeps the chocolate thinner and from clumping) in 30 second increments at 50% power, stirring after each, until completely melted and smooth. * Is it possible for this step to be a bit complicated? YES. I burnt 2 bags of chocolate chips. Last resort was to go back to the store and buy a microwavable container of candy melts. Worked like a charm!

Working with one Oreo ball at a time, dip it into the melted chocolate, roll it around to cover completely, and then use a fork to remove it from the chocolate, letting any excess drip off. Place the dipped truffle back on the parchment paper-lined baking sheet. Garnish with white chocolate, crushed Oreos, sprinkles etc. Repeat with all truffles; once finished, return the baking sheet to the refrigerator for another 30 minutes before eating. Store in an airtight container in the refrigerator.

Source: adapted from BrownEyedBaker, originally from Kraft