Place the whole Oreo cookies into a food processor and pulse until fine, uniform crumbs form with no large cookie pieces remaining.

Add the softened brick cream cheese directly to the crumbs. Pulse in the food processor (or mix in a stand mixer) until thoroughly combined into a thick, fudgy, pliable dough.

Line a large baking sheet with parchment paper. Using a 1-tablespoon cookie scoop, portion out the dough and roll between your palms into smooth 1-inch balls. Place on the baking sheet and chill in the freezer for 15 to 20 minutes (or fridge for 45 minutes) until firm.

Melt the white chocolate with coconut oil in a microwave-safe bowl in 30-second intervals at 50% power, stirring between each burst until silky smooth and fluid.

Working with a few chilled balls at a time, drop each ball into the melted white chocolate. Use a fork to turn and coat completely, then lift out, gently tapping the fork against the bowl edge to allow excess chocolate to drip off.

Slide the coated truffle onto the parchment paper using a toothpick or second fork. Immediately shower the top with festive holiday sprinkles before the chocolate sets. Chill in the refrigerator for 20 minutes until the coating is completely firm, then serve!