Line a sheet pan with parchment paper and set it aside.

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

In a bowl, combine the Oreo crumbs with softened cream cheese until well-mixed.

Use a 1.5-tablespoon cookie scoop to shape the mixture into smooth balls and place them on the prepared baking sheet.

Freeze the truffles for 30 minutes or refrigerate for 1 hour.

Melt the white chocolate melts in the microwave or using a double boiler, stirring until smooth.

Coat each truffle in the melted chocolate, allowing excess to drip off.

If using sprinkles, apply them immediately after coating while the chocolate is still wet.

Let the truffles sit at room temperature for about 2 hours until the coating hardens completely.