Crush up Oreos using a food processor or blender. If you don't have a food processor or blender, place Oreos into a zip lock bag and use a rolling pin or a mug to crush it up.
Add cream cheese to the crushed Oreos and mix well using a blender, food processor, or using a mixing spoon.
Roll mixture into a 1-1 1/2 inch ball and place on a plate lined with wax paper. Refrigerate for 20-30 minutes, or until Oreo balls are cool and firm (See Note 1).
Microwave chocolate chips in a bowl for 20 seconds, remove and stir, and repeat a few times until all chocolate chips are melted.
Once chocolate is melted, place Oreo ball on a fork and submerse it into the chocolate. Use a spoon to assist getting chocolate coated all over the Oreo balls. Place coated ball back onto the wax paper with the fork and gentle slide the fork out. Or, gently insert a toothpick into the Oreo ball and dip ball into chocolate. Also use a spoon to assist. Then place coated ball back on the wax paper and gently wiggle the toothpick to remove it.
Repeat Step 5 for all the Oreo balls. If decorating with sprinkles, add sprinkles to the top of Oreo balls before refrigerating it.
Refrigerate chocolate coated Oreo balls for at least 1 hour.
If decorating with white chocolate, melt white chocolate chips in microwave for 20 seconds and stir, then repeat until all white chocolate chips are melted. Place melted white chocolate into one of the corners of a zip lock bag. Cut a small slit in the corner and squeeze white chocolate out from the slit to draw thin lines onto the truffles. Refrigerate truffles for 10-15 minutes. For pictures on this step, see my Chocolate Covered Strawberries recipe.
Serve and enjoy!
Note 1: Refrigerating the Oreo balls will make the Oreo balls firmer, and thus makes it easier to manage when dipping them into melted chocolate.