Blend the Oreos in a food processor until the texture of crumbs. Depending on the size of the processor, you may not be able to fit them all at once, but that's no problem. Add as many as you can at first, then keep adding. Once all Oreos have been shredded, add the cream cheese and blend (this step can be done using a spatula or a stand mixer as well).

Add the peppermint extract, ½ teaspoon at a time (add ½ teaspoon and blend, then ½ teaspoon and blend). Taste after 1 teaspoon to see if you like it that way. For me, I prefer the taste with 2 teaspoons of peppermint extract, but 1 ½ teaspoons also has a nice flavor.

When all combined, roll the dough into 3 tablespoon-sized balls and place in the freezer for 20-30 minutes.

When ready to assemble, melt the chocolates. Coat each truffle in dark or milk chocolate and let cool for 2-3 minutes. Drizzle some white chocolate on the truffles and immediately sprinkle the crushed candy canes.

Keep refrigerated until serving. They can be made up to 3 days in advance!