Line a baking sheet with waxed paper.
Using disposable food gloves, mix the cookie crumbs with the cream cheese and appropriate food coloring liquid or gel until well blended.
Shape the mixture into approximately 42 1-inch balls, placing them on the baking sheet.
Melt the chocolate in the top of a double boiler, or carefully melt in the microwave on 50% power in 30-second intervals until just melted.
Place an Oreo ball into the melted chocolate and push around with two forks. Use the forks to life the coated Oreo ball out of the chocolate and let excess chocolate drip back into the pan/bowl. Place prepared truffle back onto the waxed paper lined baking sheet. Repeat with remaining truffles. You may place 3 at a time in the chocolate if that makes it go faster.
For the white chocolate question mark topping: melt white chocolate and 1 teaspoon of shortening or oil carefully in the microwave on 50% power in 30-second intervals. Add more shortening/oil if chocolate is not smooth and easily pipe-able, then transfer it to a resealable sandwich bag and snip off the corner, or use a pastry bag with a #2 tip. Pipe the white chocolate question marks on top of the truffles.
Refrigerate truffles for 1 hour or until firm. Store in a tightly covered container in the refrigerator until ready to serve.