Place Oreos in a food processor and pulse until they form crumbs. Add in the cream cheese and pulse until a dough like ball forms. Roll mixture into 1 tablespoon-sized balls, I use a cookie scoop for this. Place on a parchment paper lined sheet tray. Place in freezer for 4 hours, up to overnight.

Place the white chocolate chips in a microwave-safe bowl. Microwave on half power in 30-second intervals until melted, stirring with a spoon in between intervals. Add in the peanut butter and stir in until everything is smooth. Dip truffles one at a time into the mixture, tapping off the excess and place back on the parchment paper lined sheet. If the peanut butter coating does not harden within a few minutes then pop them back in the freezer for 5 minutes.

Melt the chocolate chips by placing them into a microwaveable bowl. Microwave on half power in 30 seconds intervals until melted, stirring in between.

Dip the bottom of the truffles into the melted milk chocolate. Place back on the sheet tray to harden.