1cup(8 oz. or 225 g) cream cheese, room temperature
2 ½cups(437 g) chopped white chocolate or melting wafers
Add the golden Oreos to a food processor, and pulse until evenly crumbled (see notes if you don't have a food processor). Add the cream cheese and pulse until the mixture is smooth and well-blended, stopping to scrape down the sides of the food processor once or twice if needed.
Scoop about 1 tablespoon of the mixture and roll by hand into balls. Place the truffles on parchment-lined baking sheets. Chill in the refrigerator (or freezer) until hardened, about 20 minutes.
Once the truffles have chilled, carefully heat half of the white chocolate in a microwave at 50% power level for 2 minutes, stopping to stir every 30 seconds until smooth (see tips for melting chocolate). Using two forks, dip the truffles in the melted white chocolate, and roll around until it is evenly coated. Transfer the truffle back to the parchment-lined baking sheet and immediately add sprinkles or crushed Oreo crumbs. Repeat with remaining truffles, then transfer the sheet to the refrigerator once more to cool until the chocolate has hardened, about 5 minutes.
No food processor: If you don't have a food processor, Oreos can be crushed in a large Ziploc bag (I like to use a rolling pin in this method). Then transfer to a mixing bowl and stir in the cream cheese by hand.Melting white chocolate is difficult. Do not use white chocolate chips. Use a high quality white chocolate bar such as Bakers Chocolate or Ghirardelli white chocolate melting wafers.