Using a food processor (though you could also do this by crushing the cookies in a Ziploc bag using a rolling pin—just make sure they are crushed very fine), pulse oreos until very fine crumbs.

In KitchenAid (or in a large bowl using an electric mixer or spoon) stir together cream cheese and Nutella until well-combined.

Add in cookie crumbs, stirring until well-combined (pause regularly to scrape down sides of bowl).

Roll into 1 Tbsp-sized balls and place on wax-paper lined cookie sheet (if filling is too messy to roll, refrigerate first for 10-15 minutes).

Transfer rolled filling to freezer and freeze for 15 minutes.

Once truffles have chilled, prepare your chocolate by heating it in the microwave according to package instructions.

Dip truffles in melted chocolate (my preferred technique for this is to balance the truffle on the width of a butter-knife blade, use a spoon to ladle chocolate evenly over the tops and sides, and then use another knife to slide the truffle back onto the wax paper) and return to wax-paper. Immediately after dipping each truffle, sprinkle with crushed Oreo cookies, if desired.

Return to refrigerator and allow chocolate to harden before serving.

Keep uneaten truffles refrigerated in an airtight container.