Place all the Oreos into your food processor and pulse until they turn into coarse crumbs.
Add the cream cheese to the food processor with the Oreo crumbs and blend until it forms a cohesive, sticky ball.
Using a cookie scoop or by hand, shape the dough into smooth balls. Arrange them on a lined baking sheet and put them in the refrigerator for 30 minutes.
Once the balls have chilled, melt the chocolate in two separate bowls. Dip each ball into the chocolate; you can use both milk and white chocolate for variety. Don’t forget to attach sprinkles to the balls while the chocolate is still wet.