Place the Oreos in a food processor and pulse until fine crumbs form.

Alternatively, crush the cookies in a resealable bag using a rolling pin.

In a mixing bowl, combine the Oreo crumbs with the softened cream cheese.

Mix thoroughly until the mixture is uniform and forms a dough-like consistency.

Scoop about 1 tablespoon of the mixture and roll it into a smooth ball using your hands.

Place the balls on a parchment-lined baking sheet.

Refrigerate the Oreo balls for at least 1 hour, or freeze for 20 minutes, until firm.

In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring in between, until smooth.

Alternatively, melt the chocolate using a double boiler.

Using a fork or dipping tool, dip each Oreo ball into the melted chocolate, ensuring it is fully coated.

Place the coated balls back on the parchment-lined baking sheet.

While the chocolate is still wet, sprinkle crushed Oreos or sprinkles on top for decoration.

Allow the chocolate coating to harden by letting the balls sit at room temperature or placing them in the refrigerator.

Store any leftovers in an airtight container in the refrigerator for up to 1 week.