Crush the Oreos in a blender or food processor. I use my blender on pulse mode, chop setting, until they are crushed but still have some fairly tiny chunks left, but you could crush them more finely if you prefer. Also, if using a blender, I find it's easiest to crush them in 2 evenly divided batches, in order for them to crush evenly.

Beat the Oreos with the cream cheese and raspberry extract until completely combined into a dough-like consistency, then chill for at least 30 minutes before forming truffle dough balls.

When the dough is chilled, scoop out truffle dough balls using a small cookie dough scoop (mine is the OXO Good Grips Small Cookie scoop, which holds 2 tsp.), then flatten in your hand, stick a raspberry in the center, close the dough around the raspberry and then lightly roll in your hands to form a ball shape. *NOTE: If you use too much of the Oreo truffle dough, they won't end up with as strong of a raspberry taste. Also, if some of the raspberries are very small, use 2 or 3 inside the truffle to make sure they end up with enough raspberry flavor to them. Ultimately, if you end up thinking they don't taste enough like raspberry, next time you make them throw another ~1/4 tsp. raspberry flavoring/extract in the truffle dough.*

Place the truffle dough balls on wax paper-lined baking sheets, then stick them in the freezer for about 20 minutes to firm up before dipping. *NOTE: This is a very important step and they need to be frozen, not just refrigerated, in order to get firm enough so they cooperate while dipping them so you end up with nice looking truffles.*

When the truffles are firm enough, leave them in the freezer, line another baking sheet with wax paper and prepare your dipping chocolate. (you will take a few out at a time when dipping only, because the dough softens very quickly at room temperature and again, you need them to be very firm in order to avoid a super frustrating situation when you go to dip them).

To prepare the dipping chocolate, place the chocolate chips and vegetable shortening in a double boiler and heat over medium-low heat, stirring constantly, until the chocolate chips are completely melted. Then place the melted chocolate in a container that is or resembles a tall mug (this will make your life easier later).

For dipping, see my Truffle Making/Dipping tips here.

Once the truffles are dipped, place them on the other wax paper lined baking sheet and set aside.

In a very small dish, place the white chocolate with the 2 drops of red food coloring and 1/4 tsp. of vegetable shortening and heat in the microwave on 50% power in 15 second intervals, stirring after each interval, until you're able to stir the chocolate to be completely smooth (if it is too thick for drizzling, add a tiny bit more vegetable shortening to thin it out).

When smooth and thin enough for drizzling, place the pink chocolate in a ziploc bag, cut a small hole in one of the bottom corners and then squeeze out of the hole to drizzle over the top of all of the truffles.

Place the finished truffles as they are on their baking sheets in the refrigerator to firm up a bit before handling, to avoid pressing fingerprints in them when you handle them.

Once they are chilled/firm, place in an airtight container and store in the refrigerator.