Take it from someone who would NEVER make this kind of recipe (but did, heh). These are medium-legit good truffles. MEDIUM-LEGIT. See notes below for a few choice words about the chocolate coating. You can use melting chocolate wafers, which have added ingredients to stabilize them, and that's fine. For the very best results, use regular chocolate and temper it with the method below. If you choose to temper, you'll need an accurate digital thermometer.
In a standard food processor fitted with the blade, pulse the Oreos until reduced to dust. Meanwhile, whip the cream cheese and peppermint extract. (I use the regular paddle attachment of my KitchenAid. You can also use a hand-held electric mixer or a spatula and a lot of elbow grease.)
Mix the cookie crumbs into the cream cheese until well combined. Chill for 10 minutes.
Roll mixture into 30 1-inch balls and place on a parchment-lined baking sheet. Chill thoroughly. (I pop them in the freezer for an hour.)
To temper the chocolate, roughly chop HALF of it and place in large microwave-safe bowl. Microwave in bursts (starting with one minute and following with 30 seconds), stirring in between, until chocolate is melted and reaches 115°F. Then place the entire remaining half (not chopped) into the bowl and stir until it is melted and the temperature of the melted chocolate is 90°. This can take a while, but it's key. When the chocolate reaches 90°, use two forks to dip each truffle in the chocolate and roll to coat completely. Replace on parchment-lined baking sheet. I do about 5 at a time, stop to sprinkle quickly with crushed candy cane before they dry, and then continue. If you work quickly you shouldn't have to reheat the chocolate.