Pulse the oreos in a food processor until crushed into small crumbs, then add the cream cheese and process until you get a big balled clump on one side that looks very shiny. Use a medium cookie scoop to portion the mixture into 1 inch balls, then put the truffles on parchment paper and refrigerate for 15 minutes.
Place each kind of chocolate in small, microwaveable bowls, and microwave in 30 second intervals until melted. Dip each truffle in whatever chocolate you desire, then place back onto the parchment paper. Decorate with sprinkles, if desired. Wait to enjoy until the chocolate has hardened, either by letting it set at room temperature or by putting the truffles in the fridge. Enjoy!