Break Oreos into small pieces and place into a food processor.
Blend on high until cookies are converted into fine crumbs.
Pour crumbs into a bowl of a stand mixer fitted with a paddle attachment. Place candy corn into the food processor.
Chop until right before your processor overheats because candy corn doesn’t chop up exactly as you want it to. It will break into pieces and clump together really well. Oh, and hold onto your food processor because when it first starts up, it might want to jump off the counter. Just sayin’. Maybe you'll have a better idea.
Place clumpy candy corn in mixing bowl with cookie crumbs and add cream cheese. Blend ingredients until well combined.
Place dough in the refrigerator for 30 minutes to firm up. Remove dough and using level tablespoonfuls, roll into balls and place on a rimmed baking sheet lined with wax paper.
Place the tray in the freezer to chill while preparing the chocolate. In a bowl over a simmering pot of water, melt chocolate chips.
Or, melt chips in a microwavable bowl in 30-second intervals until melted. Remove dough from freezer and place a toothpick in each.
Hold toothpick and roll the ball through the chocolate, covering completely.
Once you are done covering the truffles in chocolate, return to the refrigerator so that the chocolate can set. Store in an airtight container in the refrigerator.