Add Oreos to food processor and pulse and grind to a fine powder. This will take several minutes. Stir and pulse again. Add cream cheese and extract and continue to pulse until no white remains. Stop and scrape and stir several times.

Portion into small balls on a wax paper or parchment-lined baking sheet using a 2 tablespoon scoop. Pick up each ball and roll until smooth. Refrigerate for about 45 minutes.

Melt the chocolate in a double boiler or melt in microwave by heating for 1 minute, stirring, then heating in 30-second increments, and stirring after each until chocolate is nearly melted. Let sit for a minute and stir until smooth. If using a microwave, chocolate will need to be reheated partway through.

Using two forks, dip balls one at a time into chocolate, rolling as necessary. Lift and allow excess chocolate to drip off before placing back on the cookie sheet. Repeat until are balls are coated.

Cool until chocolate has hardened and is dry. Melt white chocolate in the same manner as the chocolate. Place in a piping bag with a small tip or in a Ziploc and snip the corner and pipe stripes across the truffles. Cool again.

Store in airtight container. If keeping more than a day or two, refrigerate.