For the Oreo Filling:

1. Line a baking sheet with parchment paper.
2. Grind the cookies into a fine crumb using a food processor or blender. Then add the cream cheese and vanilla extract and blend until completely incorporated.
3. To scoop the truffles, use a medium size cookie scoop (about 1 tablespoon). Scoop one at a time and place on the baking sheet. Refrigerate for 30 minutes or freeze for 15 minutes.
4. Remove from the refrigerator and roll them between your hands to form a ball. Then place back in the refrigerator. 

For the Chocolate Coating:

1. In a microwave-safe bowl, melt the chocolate wafers at 50% power in 30-second intervals; stir after each interval and continue until the chocolate is melted. Reduce microwave time as needed so the chocolate does not burn.
2. Use a spoon to dip the truffle in the chocolate, covering it completely. Then lift out of the chocolate with a fork and tap the fork on the side of the bowl to remove excess chocolate. Place bake on the baking sheet and allow the chocolate to set completely.
3. To add toppings, do so before the chocolate sets. To add an additional chocolate drizzle, do so after the chocolate coating has set.