In a double boiler, over hot, not boiling water, melt white chocolate chips.
Meanwhile, place Oreos and cream cheese in food processor with a steel blade and process until it's a thick paste, scraping sides a couple of times.
Roll into 1” balls and dip into melted chocolate. Let dry on waxed paper-lines cookie sheet and keep refrigerated. Makes about 50.
Notes: If you want the melted chocolate a little thinner for easier dipping, stir in a little vegetable oil until it's the right consistency. Also, for a festive look, sprinkle truffles with colored sugar or other small decorations right after you dip them. They can also be placed in small foil or paper bon-bon cups for a nice presentation. They're good to make ahead, too, because they'll store nicely in the refrigerator for about a week.