Start by placing your Oreo cookies in a food processor. Pulse them until fine crumbs form, resembling sand, about 30 seconds.

Add softened cream cheese to the Oreo crumbs in a mixing bowl. Mix until fully combined and smooth.

Scoop the mixture into heart-shaped candy molds, pressing firmly until they hold their shape.

Place the molds in the freezer for 25 to 30 minutes to firm up the mixture.

Melt the chocolate wafers in a microwave-safe bowl using 30-second intervals, stirring until smooth.

Remove the frozen truffles from molds and dip each into the melted chocolate, shaking off excess.

Let the coated truffles sit on parchment paper for about 5 minutes in the refrigerator to harden.

Melt white chocolate and drizzle it over the truffles. Immediately sprinkle decorative toppings.

Store any leftovers in an airtight container in the refrigerator until ready to serve.