In a food processor, chop the Oreos for about a minute or until they reach a fine crumb.

Add in the cream cheese and process until it comes together into a ball.

Once combined, scoop out the dough into balls (you can use a cookie scoop or a large teaspoon) and roll the dough into balls and then lengthen into 1½-inch footballs.

Place the mini footballs onto a parchment-lined baking sheet and then place in the freezer for 15 minutes.

While the Oreo balls are in the freezer, melt chocolate in a double boiler, in a metal bowl set over simmering water until smooth or even in the microwave (at 30 second intervals).

Remove the Oreo truffle footballs from the freezer and dip one at a time into the chocolate, being sure to cover each truffle completely; then place the truffles on the parchment-lined baking sheet and put truffles back in the refrigerator to set.

Once the Oreo balls are set, using white chocolate in a piping bag fitted with a skinny tip (or even in a small Ziploc with the tip cut off), pipe "laces" onto each football. Store in the refrigerator until ready to enjoy.