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. 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 - 1-½ inch balls. Use the palms of your hands to smooth and round each ball. Do this until the mixture is completely used.

Place each truffle ball on the sheet of parchment paper and place inside the refrigerator for 1 hour.

About 5-10 minutes before the 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 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 chocolate, covering it completely. Roll the ball, working it into the chocolate to cover it completely.

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

Place 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 top with Oreo crumbs.

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