Line 2 sheet pans with parchment paper. Set aside.
Crush cookies in a food processor until fine crumbs (may need to do in batches).
Mix cream cheese and cookie crumbs in a large bowl with an electric mixer.
Roll dough into 1-inch balls and chill on lined sheets for at least 1 hour.
Microwave white chocolate in 30-second intervals, stirring after each interval, until smooth and melted (or as per package directions).
Dip each ball in melted chocolate, allow the excess chocolate to drip off, and place on lined pan.
Pour the remaining melted white chocolate into a freezer baggie and snip off a tiny bit of the corner (or use a piping bag). Pipe bunny tails on truffles and pipe 40 bunny feet on 2nd parchment-lined pan. Chill both pans for 30 minutes.
Microwave pink chocolate until smooth and melted and use to pipe toes and foot pads on bunny feet. Chill for 10 minutes, or until set.
Use a bit of melted chocolate as "glue" to attach bunny feet to truffles. Chill until fully set before serving or storing.
Notes
Store in an airtight container in the refrigerator for up to 2 weeks. Separate layers with wax paper to prevent sticking.If you don’t have a food processor, you can use a blender or place the cookies into a freezer baggie and crush them with a rolling pin or smooth end of a meat tenderizer. Try to get them to as fine a crumb as possible.Oreo balls too sticky to work with? Pop them back in the fridge or freezer for 15-30 minutes to harden up again.