Place Oreo cookies in a food processor and pulse until fine crumbs form. Alternatively, place cookies in a sealed zip-top bag and crush using a rolling pin until reduced to fine crumbs.

Transfer cookie crumbs to a mixing bowl. Add softened cream cheese and stir with a spatula until completely combined and uniform in color.

Scoop tablespoon-sized portions of the mixture and roll into firm balls between your palms. Place each truffle onto a parchment-lined baking sheet. Repeat until all mixture is shaped.

Chill truffle balls in the refrigerator for 30 minutes or freezer for 15 minutes until firm enough for dipping.

Melt candy melts in a microwave-safe bowl in 30-second intervals at medium power, stirring between each session until smooth. Stir in vegetable shortening if desired for a shinier, smoother finish.

Using a dipping fork or regular fork, dip each chilled truffle ball into the melted candy coating. Tap gently to remove excess coating, then return to the parchment-lined tray.

While the coating is still wet, decorate with sprinkles or edible pearls as desired.

Allow coated truffles to set at room temperature, or chill in the refrigerator for 10 to 15 minutes until the coating is completely hardened.

Serve chilled. Store leftovers in an airtight container in the refrigerator for up to one week.