Ingredients:

1 (16oz.) package Oreo chocolate sandwich cookies, divided
1 (8oz.) package cream cheese, softened
2 (8oz.) packages semi-sweet baking chocolate, melted

Directions:

Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.

Crush the remaining cookies to fine crumbs; place in medium bowl. Add creamcheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.

Arrange balls on wax paper-covered baking sheet and evenly pour melted chocolate over each ball. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.

Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.