Line a mini muffin tin with mini muffin cups. Set aside.
No need to separate the oreos - you'll use the cookie and the creme.
In a blender or food processor, process the oreos (start with 16 and pulse 2 extra if the mixture is too wet) until you get a fine crumb consistency. Pour into a bowl.
Add in the softened cream cheese and mix, using hand mixers, until a thick and wet dough has been created. This takes a bit of patience. Just keep stirring, you'll get there!
Pinch off little balls of the dough and roll into small circles. You should have about 22 circles total. Flatten the circles to be the width of the mini muffin tin cavity.
In a small microwave-safe bowl, melt 1/2 cup of Andes chocolate chips for 30 seconds. Remove from the microwave and stir for 30 seconds and then return for 15 more seconds if they aren't all the way melted.
Pour enough chocolate to barely coat the bottom of the muffin cup. Press the oreo cream cheese "dough" into the chocolate.
Pour more chocolate to cover the oreo "dough" completely.
Let harden at room temperature and store any leftovers in the fridge in an airtight container.