Oreo Cheesecake Truffles

Um, Yum!

1 package Oreo cookies
8 ounces cream cheese, softened at room temperature
2 cups semisweet chocolate chips
2 tablespoons vegetable shortening
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Crush the Oreos until finely ground.
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Transfer 3 cups of the Oreo crumbs to a bowl and add the cream cheese.
Using a spoon, press, mix and stir until the cream cheese is completely mixed into the Oreo crumbs and you have a soft, homogeneous mixture.
Using a small cookie scoop, {or the equivalent of 2 teaspoons} scoop/roll balls of the Oreo/cream cheese mixture and place on a wax paper-lined baking sheet.
Once you have scooped out all of the filling, refrigerate the baking sheet for at least 30 minutes, until firm.
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In a small bowl, microwave the chocolate chips and shortening in 15 second increments, stirring after each, until completely melted and smooth.
Working with one Oreo ball at a time, dip it into the melted chocolate, roll it around to cover completely, and then use a fork to remove it from the chocolate, letting any excess drip off.
Place the dipped truffle back on the wax paper-lined sheet.
Repeat with all truffles; once finished, return the baking sheet to the refrigerator for another 30 minutes.
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Serve the truffles, or garnish with some melted white chocolate and leftover crushed Oreos.
Store in an airtight container in the refrigerator for up to 2 weeks.
{When you crush the Oreos, use the whole cookie, cream and all.}