Crush whole oreos into a fine, crumbly powder. A food processor works best, but can also be done in a zip bag with a rolling pin.
Throughly mix cream cheese into oreo crumbs. Mixture will be very thick and sticky.
Chill until cold in refrigerator.
Roll dough into balls about the diameter of a quarter.
Chill again in freezer.
Melt white chocolate in a double boiler or small crock pot for dipping.
Remove a few balls at a time from the freezer and dip one at a time into the melted chocolate. This can be done using a toothpick inserted in the center, or I like to use two kabob skewers and use them to lift the balls out of the chocolate. Place on a wax paper covered baking sheet. Dipping is easiest if balls are cold.
Top with sprinkles appropriate for the holiday or occasion soon after dipping, and before chocolate hardens.
These are best eaten cold or frozen, so store in refrigerator or freezer.
Note: My experience has been that some brands of chocolate tend to get too stiff for dipping after awhile. To remedy this add a small amount (approx 1/2 tsp at a time) of shortening to the melted chocolate. Repeat as needed to keep chocolate smooth. Do not use margarine, butter, milk, or water as they could ruin the chocolate and make it curdle.