Prepare a large baking sheet by lining it with parchment paper and set aside.

Place the Oreo cookies in a food processor or blender and pulse until they form fine crumbs. Transfer the crumbs to a large mixing bowl, reserving 1–2 tablespoons for garnish if desired. Add the softened cream cheese to the bowl with the Oreo crumbs.

Using a handheld mixer, blend the Oreo crumbs and cream cheese until fully incorporated, scraping down the sides of the bowl as needed.

Measure out one tablespoon of the mixture at a time, rolling it into a ball. Place each ball onto the prepared baking sheet. Once all the mixture is shaped, transfer the baking sheet to the freezer for at least 20 minutes to firm up.

Meanwhile, chop the chocolate and place it in a microwave-safe bowl. Microwave in 20–30 second intervals, stirring thoroughly after each, until melted and smooth.

Dip each chilled Oreo ball into the melted chocolate, ensuring it is fully coated, then place it back on the baking sheet. Sprinkle the reserved Oreo crumbs over the top of each ball while the chocolate is still wet.

Once all Oreo balls are coated, refrigerate them for at least 20 minutes or until the chocolate has set. Serve and enjoy!