Add the Oreo cookies to a food processor and process until they become fine crumbs. Alternatively, place the cookies in a sturdy sealed bag and crush them finely with a rolling pin.

Add the softened cream cheese to the cookie crumbs. Mix until completely combined and the mixture develops a thick, smooth, truffle-like consistency.

Firmly press about 1–2 tablespoons of the Oreo mixture into each cavity of a ghost-shaped silicone mold. Smooth and compact the mixture so the ghosts hold their shape.

Refrigerate until firm. For faster preparation, freeze the filled mold for approximately 20 minutes.

Melt the white chocolate wafers according to the package directions, stirring until completely smooth.

Carefully remove the chilled ghosts from the mold. Dip each one into the melted white chocolate, allowing excess chocolate to drip away.

Arrange the coated Ghost Oreo Balls on a parchment-lined baking sheet. Refrigerate for 10–15 minutes, or until the coating has set.

Melt the black wafers and transfer them to a small piping bag, or use prepared black decorating icing. Pipe two eyes and a small mouth onto each ghost.

Refrigerate the finished Oreo ghost truffles until ready to serve.