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 mix well. I like to do this with my hands to make sure it is well combined.

Make truffles using a 1.5-tablespoon cookie scoop and place on prepared baking sheet. Roll into smooth balls, then place in the freezer for 30 minutes or fridge for an hour.

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

If dyeing the chocolate, do so once it is fully melted by adding a small drop at a time to get your desired color.

Using a fork, dip each truffle in the melted chocolate and coat fully, tapping off any excess, then place on sheet.

If wanting to do a drizzle, chill in the fridge or freezer for about 10 minutes, then decorate as needed.

If adding any sprinkles, do while the chocolate is still wet (for drizzle, add almost immediately) then allow the chocolate to set on the counter for about 2 hours.