Add the Oreo cookies (with the fillings removed) to the bowl of a food processor.

Pulse until they are fine crumbs, about 10 pulses. 

In a large bowl, add the Oreo crumbs, Oreo filling, and softened cream cheese. 

Stir to thoroughly combine.

Roll the truffles into 1 inch balls. I use a 1 tablespoon cookie scoop to ensure they’re all the same size.

Place the truffles in the fridge to chill for 10 minutes. 

Melt the chocolate chips in the microwave at 30-second intervals, stirring between each interval.

Dip the truffles, one by one into the melted chocolate.

Remove the truffle from the chocolate and allow any excess to drop off.

Place the truffle on a parchment or Silpat lined baking sheet. 

While the chocolate is still wet, add any decorations/sprinkles. 

Allow the chocolate to set fully before enjoying it.

Store in an airtight container in the refrigerator for up to 3 days.