Mix cream cheese, cookie crumbs and all but 2 Tbsp of candy canes until blended. (Note: Remaining 2 Tbsp of candy canes will be used as garnish later.)
Shape mixture into 48 (1-inch) balls. Freeze balls for 10 minutes.
Dip balls in melted chocolate; place in single-layer on a shallow wax paper-lined pan. (See note.)
Place melted candy melts in piping bag or small sandwich bag with one corner cut off. Drizzle tops of balls with candy melts. Sprinkle tops with remaining candy canes.
Refrigerate for 1 hour, or until firm. Keep refrigerated.
For best results, use a food processor to crush the OREO cookies.To coat cookie balls with melted chocolate, place 4-5 balls in bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Use forks to remove balls and let excess chocolate drop back into bowl. Place balls on wax paper-lined pan.