Prepare your workspace. Line a baking sheet with parchment paper or a silicone mat. Set out a small bowl for sprinkles and a fork for dipping.

Crush the Oreos. Pulse the cookies in a food processor until you have fine crumbs. Alternatively, place the cookies in a zip-top bag and crush with a rolling pin.

Mix with cream cheese. Transfer the crumbs to a bowl, add softened cream cheese and optional vanilla or espresso, and stir until evenly combined; mixture should be sticky but moldable.

Roll into balls. Scoop about 1 tablespoon of mixture and roll into a smooth ball, placing each one on the prepared sheet. Use a small cookie scoop for uniformity.

Chill. Place the tray in the fridge for at least 15–20 minutes to firm up the mixture for easier dipping.

Melt the chocolate in a microwave-safe bowl, heating in 20–30 second bursts, stirring until smooth, or use a double boiler.

Dip and decorate. Coat each chilled ball in the melted chocolate and tap off excess. Before the chocolate sets, sprinkle with decorative toppings.

Let set. Chill again for another 10–15 minutes until chocolate is firm. Store in an airtight container in the fridge for up to one week or freeze for longer storage.