Place Oreo cookies in the bowl of a food processor and pulse until they have been broken down into fine, even crumbs.

Add the cream cheese and vanilla extract directly to the Oreo crumbs and pulse until the mixture combines evenly and comes together, making a “dough.”

Use a 1½ tablespoon cookie scoop to scoop balls of the Oreo mixture onto a baking sheet lined with parchment paper. Use your hands to roll them into smooth balls, if desired.

Place the baking sheet with Oreo balls into the freezer to harden for about 20 minutes.

Once the balls are firmed up, place the melting wafers into a microwave-safe bowl. (Keep the milk chocolate and white chocolate wafers in separate bowls.)

Heat in 30-second increments, stirring between each, until the wafers are mostly melted.

Stop heating and continue stirring until the mixture is fully melted and smooth.

Remove several Oreo balls from the freezer at a time. Use a fork to dip and roll each Oreo ball in the melted chocolate. Lift from the chocolate, tap to remove excess chocolate, and place on a sheet of wax paper or parchment paper to set.

Continue dipping and setting Oreo balls - coat half of the balls in milk chocolate and half of the balls in white chocolate.

When the balls are set (this only takes a few seconds), drizzle the top with the opposite type of chocolate for contrast. You could also top with crushed Oreo crumbs, sprinkles, chocolate curls, etc.

Serve immediately or store in a cool location until serving.