Place 36 Oreo cookies into a food processor and pulse until fine crumbs form, about 30 seconds for uniform texture.

Transfer the crumbs to a bowl, add 8 ounces of softened cream cheese, and stir until a smooth, creamy dough forms, about 1–2 minutes.

Scoop the dough into 1-inch balls using a cookie scoop or your hands, place them on a parchment-lined tray, and freeze for 15 minutes until firm.

Combine 12 ounces of semi-sweet chocolate chips and 1 tablespoon of vegetable oil in a microwave-safe bowl, then heat in 20-second intervals, stirring until glossy and smooth.

Dip each chilled truffle into the melted chocolate using a fork, tap off excess, and return to the parchment-lined tray to set for about 10 minutes.

Top the truffles with crushed Oreo crumbs, colorful sprinkles, or a pinch of sea salt flakes while coating is still soft for extra crunch and flavor.