Place the Oreos in a food processor and pulse until ground into fine crumbs. (You can chop them and crush them with a rolling pin on your cutting board until the cookies are broken down to fine crumbs.)

Transfer the crushed Oreos to a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Add the cream cheese then beat on medium-low speed until combined. Use a spatula to scrape the bowl down and make sure there are no pockets of unmixed Oreos or cream cheese.

Using a tablespoon-sized triggered cookie scoop, portion the Oreo mixture and roll into balls. (Each ball should be roughly 1-inch or about 20g.) Place the Oreo balls on a parchment paper-lined baking sheet. Cover and refrigerate the balls for at least 1 hour to firm up or up to 2 days.

Place the chocolate in a heat-proof bowl. Microwave on high for 30 seconds, then stop and stir. Microwave for another 30 seconds, then stir once again. Continue to microwave in 15-second increments, stirring between each, until the chocolate is melted. (You can use a little vegetable oil to thin it out to a dipping consistency if the coating is too thick, but make sure to really whisk the oil in if doing so.)

Dip each chilled ball in the candy coating using a skewer or fork, and place on a sheet of parchment paper to set. If you're decorating the tops with Oreo crumbs or sprinkles, sprinkle those on immediately as the shells will harden quickly. Immediately top with any sprinkles or cookie crumbs (You can use a little vegetable oil to thin it out to a dipping consistency if the coating is too thick, but make sure to really whisk the oil in if doing so.), if desired.

Chill the dipped balls for 1 hour or until set. If decorating with a chocolate drizzle, drizzle with melted chocolate once the coating is set. Oreo balls can be refrigerated in an airtight container for up to 2 weeks.