First, add the golden Oreos to a food processor, and pulse until it is evenly crumbled. Swipe up to see notes for if you don't have a food processor.
Next, add the cream cheese and pulse until the mixture is smooth and well-blended. Stop to scrape down the sides of the processor as needed.
The mixture should be smooth and creamy like this.
Scoop about 1 tablespoon of the mixture and roll by hand into round balls. Place the balls on a baking sheet and chill in the refrigerator for 20 minutes.
Next, melt the white chocolate. Carefully, with two forks, dip the truffles into the melted chocolate and roll around to coat. Repeat.
Once the truffles are coated in white chocolate, lift them out with a fork.
Transfer the dipped truffles to a baking sheet with parchment paper and immediately add crushed Golden Oreos crumbs or colorful sprinkles.
Repeat with the remaining truffles, then place them in the refrigerator for about five minutes.