Place the entire package of Oreos in a food processor and pulse into fine crumbs. Alternatively, place in a large zip-top bag and crush with a rolling pin.

In a large bowl, combine the Oreo crumbs and the softened cream cheese. Mix with a spatula or an electric mixer until well combined and a dough forms.

Scoop about 1 tablespoon of the mixture at a time and roll into smooth balls. Place them on a parchment-lined baking sheet and freeze for at least 30 minutes until firm.

In a microwave-safe bowl, melt the chocolate chips or wafers in 30-second intervals, stirring in between, until smooth. If the chocolate is too thick, stir in the optional coconut oil.

Using two forks, dip each chilled Oreo ball into the melted chocolate, ensuring it is fully coated. Allow the excess chocolate to drip off.

Place the dipped truffles back on the parchment-lined baking sheet. If using sprinkles or other toppings, add them immediately before the chocolate sets. Refrigerate for at least 15 minutes to allow the chocolate to harden completely.