In a medium bowl add the brick softened cream cheese and beat with a hand mixer until light and fluffy
Add 1 1/2 cups oreo cookie crumbs, 1 tsp vanilla and 1/2 a cup of icing sugar and mix well into cream cheese
Form oreo cookie dough into 28 evenly sized balls about a rounded tsp each in size.
Melt 1 1/2 cups of semi-sweet chocolate chips in a microwave-safe bowl in the microwave. I have a setting for melting chocolate but if you don't melt on low setting for 1 minute at a time and stir in between cycles until chocolate is melted and smooth. Add 1 tsp of coconut oil and mix. This helps the chocolate stay smooth and makes it easier for dipping.
Dip each ball in the chocolate and roll around the cover completely. Use a fork to lift it out and let the excess chocolate drip off before placing on a baking sheet that has been lined with parchment paper.
Place the baking tray of oreo truffles in the fridge for an hour to allow for the outside chocolate shell to harden and set. Eat right away or store hardened Oreo Truffles in an airtight container in the fridge for up to 3 weeks.
After rolling the Oreo Mixture into balls you find the balls to be soft. Place the balls on a baking sheet lined with parchment and place the baking sheet in the fridge for 30 minutes to help the balls firm up. If the balls are too soft they may fall apart when being dipped and rolled in the melted chocolate.Use a toothpick to help slide the dipped oreo truffles of the fork and onto the baking sheet lined with parchment paper.