To begin, put the Oreos into a food processor and blend until they turn into fine crumbs. Then, add the cream cheese and blend again until the mixture becomes smooth. If you don't have a food processor, you can crush the cookies in a ziplock bag and mix them with the cream cheese manually. Next, move the mixture into a bowl and cover it. Put the bowl in the refrigerator for approximately an hour.

Cover a baking sheet with either parchment paper or wax paper. Remove the truffle mixture from the refrigerator. Use a cookie scoop with a diameter of 1 inch to shape the mixture into balls of the same size. Put the balls onto the prepared baking sheet and move it to the freezer for approximately 30 minutes, or until the balls become solid.

To melt the chocolate, use a makeshift double boiler (consult notes for microwave instructions). Put the chocolate in a heat-proof glass bowl and place it over a pot of simmering water. Stir gently until the chocolate is fully melted.

Take the truffles out of the freezer. Take a truffle and dip it in the melted chocolate, making sure to coat it evenly, using either dipping tools or two forks. Remove any excess chocolate by tapping it off on the side of the bowl, then place the truffle back on the tray. If you want to add sprinkles, do so immediately. Repeat these steps with the rest of the truffles.

You can either eat the truffles right away or keep them in a sealed container in the refrigerator for a maximum of two weeks.