Line a baking sheet with parchment paper and set aside.
In a food processor finely crush the Oreo cookies.
To a large mixing bowl, add the cookie crumbs and cream cheese and use a hand mixer to blend together until well combined.
Use a cookie scoop to portion out approximately 1.5 TB of cookie mixture and gently shape into an egg shape. Place onto the prepared baking sheet. Repeat until out of mixture. It should make approximately 20 eggs.
Cover with plastic wrap and place the entire baking sheet into the freezer for approximately 30 minutes.
Meanwhile, melt your chocolates/candy melts by adding them to microwave safe bowls and heating in the microwave for 30 second increments, stirring in between, until fully melted and smooth.
Use 2 forks to dip each egg into the chocolate and then let any excess drip off.
Place the egg on parchment paper and immediately top with sprinkles and/or drizzle with more colors.
Repeat with all the eggs.
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Notes
You can use white almond bark or chocolate candy melts. How many you need depends on how many colors you want to do. Almond bark generally comes in 24 oz packs and colored melts come in 8 oz bags. You'll need at least 32 ounces total.
Use various colored candy melts both for dipping and for drizzling.
Sprinkles should be added before the candy hardens so work quickly.
If you don't have a food processor, you can crush the Oreos with a rolling pin in a large zip top bag.
Use any flavor of Oreos you like. The "Easter" edition is cute but you'll be crushing them and won't see the cute designs.
Store leftovers covered in the fridge for up to 4 weeks. Truffles may be frozen in a freezer safe container for up to 3 months.