Place Oreos into the TM bowl and crush on Turbo until they resemble fine crumbs (set aside 2 tbs of crumbs to sprinkle on top).
Add the cream cheese and mix on Reverse Speed 2 until well combined (scraping down the sides of the bowl occasionally).
Roll into 1 inch sized balls and place on a tray lined with baking paper. If the mixture is too soft to roll into balls, place into the freezer for 20 minutes and then roll into balls. Place onto a baking paper lined tray and freeze for a further 20 minutes.
Place chocolate into a clean TM bowl and melt on 50 degrees, Speed 3, 2-3 minutes, scraping the sides occasionally.
Pour the melted chocolate into a bowl.
Place the truffles into the bowl of melted chocolate (in batches) and use two forks (or small spoons) to roll the truffles around until they are completely coated.
Remove truffles and allow any excess chocolate to drip off (see recipe notes below).
Place the truffles back onto the baking paper lined tray and decorate with the extra crushed Oreos (optional).
Place into the fridge to set for 20 minutes or until set.