Add the cookies into a food processor and pulse until finely crushed.
Add in the cream cheese and continue to pulse until a large cookie ball forms.
Scoop the truffles with a 1 1/2 tablespoon cookie scoop and roll between palms until a ball forms. Place onto a baking sheet lined with wax paper.
Once all the Oreo truffles are on the wax paper, place into the freezer to firm up for 10 minutes.
While the truffles are firming up, melt the almond bark.
Place the almond bark into a microwave-safe bowl. Make sure it's shallow enough to easily get a fork in and out of. Microwave the almond bark in 30-second increments and stir after each increment. Repeat until the almond bark is completely melted and smooth.
Dip the firm Oreo truffles in the chocolate almond bark using a fork. Tap off any excess chocolate.
Using a skewer, gently push the bottom of the truffle off the fork onto a piece of wax paper. Let the chocolate almond bark firm up.
Add the peppermint candy melts into a small microwave-safe bowl. Microwave in 30-second increments and stir after each increment. Repeat until the peppermint white chocolate is melted.
Add the peppermint white chocolate into a sandwich bag and cut a small hole into one of the corners of the bags. If the bits of peppermint keep getting stuck in the hole, cut the hole slightly bigger.
Pipe the white chocolate on the top of each peppermint oreo truffle. Let the peppermint white chocolate harden.
Store in an airtight container in the fridge.
Try different flavors of Oreos here. Then match your "crispy coating pieces" to that flavor.