Use a food processor or blender to pulse the Oreo cookies until they turn into fine crumbs. If you have neither, simply place whole cookies into a sturdy Ziplock bag, and use a rolling pin to crush them into fine Oreo crumbs.

Pour the Oreo mixture into a stand mixer with a paddle attachment, or a large bowl. Add the softened cream cheese, and blend the cookie crumbs and the cream cheese together until they reach a smooth consistency and come together into a ball.

Using a small cookie scoop, scoop out small amounts of cookie dough and roll them in the palms of your hands into evenly-shaped, 1-inch balls. We do this before chilling the cookie mixture, because it's so much easier to work with at this stage.

Line a baking sheet with a piece of parchment paper. Place the truffle balls on the prepared baking sheet, and move them into the freezer for 10 to 15 minutes.

In the meantime, place the candy melts in a microwave-safe bowl. Melt the candies in the microwave in 30 second intervals, stirring in between. If you prefer, you can also use a double boiler to melt the candies.

Once the candy is melted, allow it to cool slightly. You need the melted candy to remain liquid, but not be so hot that the truffle balls will break down when they are dipped.

Using a fork, dip each Oreo ball individually into the melted candy, taking care to coat the entire outside of the ball.

Place the dipped truffle ball back on the parchment paper, and place a candy heart on the top before the coating hardens. It hardens fast, so you'll want to put on the candy heart as soon as you dip each ball!