Line a baker’s half sheet with parchment paper.
Pulse Oreo cookies, complete with filling, in a food processor until you achieve a fine crumb.
Reserve ¼ cup Oreo crumbs from the food processor, set aside for later.
Add room temperature cream cheese to cookie crumbs in the food processor and pulse until fully incorporated.
Use a 1 tablespoon cookie scoop to measure out 21 equal-sized portions. Roll into balls by hand and place on prepared baking sheet.
Freeze the Oreo truffle balls until slightly hardened. This should take about 15 to 20 minutes.
Melt shortening and wafers 30 seconds at a time until melted. Stir well between each interval.
Dip hardened truffles into melted wafer mixture. Turning with a fork until well coated.
Immediately return to the prepared baking sheet and top with Oreo crumbles and optional dark chocolate drizzle.
Allow truffles to sit at room temperature to harden.