Prepare a large cookie sheet with parchment paper and set aside.

In a small mixing bowl, cream together the crushed Oreos, cream cheese, lemon juice, and lemon zest until smooth. Remember to reserve a handful of the crumbs for garnishing the final truffle.

Using a 1-inch cookie scoop, scoop the cookie dough mixture and roll into 1 to 1½ inch balls. Use the palms of your hands to smooth and round each ball until the mixture is completely used.

Place each truffle ball on the prepared sheet of parchment paper and refrigerate for 1 hour.

About 5-10 minutes before the initial chilling time is complete, begin to prepare your melting chocolate by first adding the yellow wafers to a large bowl.

Next, place that bowl over a stovetop pot containing 3-4 inches of water. Bring the water to a boil, creating a double boiler.

Stir the wafers frequently using a rubber spatula as the chocolate melts. Add 1 tablespoon of the crisco and continue to stir until the chocolate is smooth, silky, and fully melted. When done, remove from heat.

Using two forks or dipping tools, dip each truffle ball into the melted yellow chocolate, covering it completely. Roll the ball to ensure full coverage.

Place each chocolate-covered truffle on parchment paper and repeat the process for all truffles.

Place the coated truffles inside the refrigerator and allow to cool for an additional 20 minutes.

When the truffles have almost finished chilling, repeat the double boiler process for the white chocolate melting wafers. Melt down the chocolate, adding the remaining crisco and mix until silky smooth. When done, remove from heat.

Using a piping bag or small plastic Ziploc bag, pipe white chocolate lines over each truffle, immediately topping with the reserved Oreo crumbs.

Repeat this process for all truffles one at a time before placing them in the refrigerator to chill for an additional 20 minutes before serving.