Process Oreos in a food processor until crumbly. Add chunked cream cheese, peppermint extract and ½ cup of the crushed peppermint candies until combined, being careful not to over-process.
Shape into 1-inch balls and place into the freezer until they are cold to the touch and hold together well.
Melt the chocolate in a double boiler. Coat the balls by placing them in the chocolate and rolling them around with a spoon to cover. Lift the balls out of the chocolate with a fork, allowing the excess chocolate to drip, then carefully place on a sheet of waxed paper. Sprinkle the top of the truffle with remaining crushed peppermint candy.
Allow to set. Truffles will last for a few days in a covered container in the refrigerator.