Place Oreos in a food processor and pulse until fine crumbs form—no chunky bits. If you don’t have a processor, seal cookies in a freezer bag and crush with a rolling pin until you have about 1½ cups of crumbs.

In a medium bowl, combine crumbs and softened cream cheese. Use a sturdy spoon or your hands to mix until a uniform, sticky dough forms. You’ll know it’s ready when it holds together without crumbling.

Scoop tablespoon-sized portions and roll between your palms into smooth spheres. If the dough sticks, chill it 10 minutes first. Place on a parchment-lined baking sheet.

Pop the tray into the fridge for 20–30 minutes, so the balls firm up—this helps the chocolate coating adhere.

In a heat-proof bowl over simmering water (double boiler), melt your chocolate, stirring until glossy and smooth. Alternatively, microwave in 20-second bursts, stirring between each.

Using a fork or dipping tool, lower each ball into the melted chocolate, tap off any excess, then place back on parchment. If you’re adding white-chocolate drizzle, wait until the first coat sets, remelt the white chocolate, then drizzle with a spoon. Top with sprinkles or nuts while wet.

Return to the fridge for 15–20 minutes, until the chocolate is fully set.