Allow cream cheese to adjust to room temperature. Ground up the entire package of Oreo Cookies, set aside half of the ground up Oreos. Blend the cream cheese and the half of Oreo cookies together, slowly adding the remaining cookies.
Spoon balls of Oreo mixture onto wax paper. Refrigerate for 25-30 minutes.
Melt almond bark, and roll the balls into the white chocolate. Allow to set. Garnish the top with Baker's chocolate. Melt the chocolate in a bowl and spoon it into a Ziploc bag. Cut a small hole in the bottom of the Ziploc and add to the top of set white balls. You can also garnish with some crushed Oreo cookies.