Crush the Oreos in a food processor or by hand in a resealable bag until fine crumbs form.

Combine crushed Oreos with softened cream cheese in a large mixing bowl until a smooth dough-like consistency forms.

Roll the mixture into 1-inch balls and place on a parchment-lined baking sheet.

Chill the baking sheet with the Oreo balls in the refrigerator for 20 to 60 minutes.

Melt candy melts or white chocolate chips in a microwave-safe bowl in 30-second intervals until smooth.

Dip each chilled Oreo ball into the melted chocolate, allowing excess to drip off before placing back on parchment.

Decorate with candy eyes, sprinkles, or mini chocolate chips while the chocolate is still wet.

Let the coated Oreo balls sit at room temperature for 30 minutes or until chocolate has set, then store in an airtight container in the refrigerator.