Crush the entire package of Oreos in a food processor. Reserve 1/4 cup crumbs for decorating.

Mix cream cheese with the finely crushed Oreo cookies. Mix well. This could also be done with a hand mixer or stand mixer.  I used my food processor for the entire recipe.

Roll dough into 1-inch balls. A small cookie scoop makes this an easy task.

Refrigerate for 30 minutes or freeze 10 min.

While the oreo cookie balls are chilling prepare chocolate for dipping.

Melt the candy coating or chocolate slowly. This is important. Chocolate that is melted too quickly and gets too hot will become stiff and then be cloudy or have spots when it hardens. I melt my chocolate in the microwave at 30-second intervals stirring after each. Once it starts to melt continue stirring and it will continue to melt without re-heating. If you do need a touch more heat do 15 seconds more.

Dip balls in melted chocolate, using a dipping tool or fork. Tap fork on side of the bowl to remove excess chocolate.

Use a wooden skewer to slide ball onto wax paper or parchment paper.

Refrigerate another 30 minutes until chocolate hardens.