Add the Oreos to a your food processor and process into crumbs.
Add the cream cheese to the food processor or a blender and pulse until combined and the mixture comes together.
Roll 36, 1 inch sized balls. Place on the prepared baking sheet. Freeze the Oreo balls for 10-15 minutes.
Chill the Oreo balls for 30 minutes in the fridge or freezer
Remove the Oreo balls and dip them in the chocolate. Immediately after dipping the balls place them back on the wax paper and sprinkle the tops with your selected sprinkles.
Chill in the fridge until firm, then transfer to an airtight container and store in the fridge until ready to eat