Place Oreos a food processor and run in 10 second increments until they are fine crumbs.

Transfer cookie crumbs to a mixing bowl, then add cream cheese and extract, if using, then mix well (I do this with my hands to ensure all the cream cheese is mixed in).

Make truffles using a 1.5-tablespoon cookie scoop and place on prepared baking sheet. The mixture will be sticky, chill for about 10 minutes in the freezer or 20 minutes in the fridge to be able to roll into smooth balls. Place back in the freezer for 30 minutes or fridge for an hour to chill even more.

If making into little pots, lightly press down on the top to make the opening indentation, and take a wooden skewer just under that to create the lip. If needed chill again before melting chocolate.

Melt the chocolate in a heatproof bowl in 20-second intervals, stirring between each, or use a double boiler by setting a bowl over a pot with about 1 inch of simmering water and melting gently over low heat.

Using a fork, dip each truffle in the melted chocolate and coat fully, tapping off any excess. If you have made the pot, carefully try to remove some chocolate from the center with the tip of a butter knife, then place on the prepared cookie sheet.

Add any sprinkles desired while the chocolate is still wet then allow the chocolate to set on the counter for about 2 hours. Store in the fridge.