In a large mixing bowl, mix the Oreos, cream cheese, vanilla extract, and peppermint. Mix with an electric hand or stand mixer for one to two minutes until fully combined and a dough-like mixture is formed. 

With your 2-tablespoon cookie scoop, scoop the dough from the bowl. Roll the dough into a smooth, round ball using the palms of your hands. Place each ball on a large cookie sheet (I use 11x17 inch) prepared with parchment paper. 

Place the cookie sheet inside the refrigerator to chill for 2 hours. 

After the Oreo balls have chilled for two hours, begin to prepare the melting wafers. Place the wafers (reserving about ⅓ cup) in a microwave-safe bowl and heat on 50% power or on defrost mode for one minute. Stir with a fork and add the Crisco or oil. Return to the microwave for an additional 30-second bursts, stirring in between, until smooth and silky. 

Dip the Oreo balls inside the melted chocolate using two forks or a dipping tool. Coat it completely before putting it back onto the cookie sheet. Be sure to scrape the bottoms of your forks or dipping tools to remove any excess chocolate. You can also gently sling the ball from side to side to remove any excess. Repeat for each Oreo ball before chilling the baking sheet inside the refrigerator until the chocolate hardens.

Add the remaining melting wafers to a small microwave-safe bowl. Repeat step 4 for the remaining wafers until they are silky smooth.

Add melted chocolate to a small sandwich-sized Ziploc bag and allow it to chill in the refrigerator for 5-10 minutes before continuing. 

When the chocolate inside the Ziploc bag has cooled slightly, cut the smallest hole possible from the bottom corner of the bag.

Remove Oreo balls from the refrigerator and work one Oreo ball at a time.

Use the Ziploc bag to pipe zig-zag lines over the top of each ball.

Immediately top each ball with one candy heart. Repeat the process for each ball and return the baking sheet to the refrigerator to chill for an additional 30 minutes before serving.