Add all 36 Oreos to a food processor or blender. Pulse until they are fine crumbs. Use a spoon to stir everything up a bit if you get some stubborn ones that won't break down.

Cut the cream cheese into several pieces. Make sure it is really soft. Add it to your food processor and pulse until a soft mixture has formed.

Use your hands or a 1-inch cookie scoop to shape the mixture into 1 inch balls. If the mixture is too soft, put it in the fridge for 15-30 minutes.

Line up the balls on a baking sheet. Freeze until hardened, at least 30 minutes.

In a medium bowl, melt the chocolate in the microwave in 30 second increments, stirring each time. Be careful, chocolate scorches very easily!

Dip each of the Oreo balls in chocolate one at a time using a fork and a butter knife. Once covered, lift the fork out of the chocolate and tap the fork on the edge of the bowl.

Sprinkle the tops with Oreo crumbs or sprinkles while the dipped truffles are hot. Freeze or refrigerate until the chocolate shell is firm.

Once the truffles are firm, you can decorate the top with more drizzled chocolate. Melt chocolate, add to a ziplock bag, and snip the corner. Drizzle to your heart's content.