Line a baking sheet with parchment paper. Set aside.

Using a food processor or large resealable bag and a rolling pin, crush the cookies into fine crumbs.

In a large bowl, add the cookie crumbs and softened cream cheese. Mix together until well combined.

Using a small cookie dough scoop, form into a ball.

Roll the ball between your hands until it’s smooth.

Place on the prepared baking sheet.

Chill in the refrigerator for at least 30 minutes, longer is fine.

Break the almond bark into squares and place it in a microwave-safe bowl.

Start heating it in the microwave for 1 minute, stir the chocolate.

Continue to heat for 10-20 seconds at a time, stirring after each time. Stop when there are a few bits of chocolate left, then stir until completely melted.

Using a fork, dip a chilled Oreo ball into the melted chocolate and tap off the excess.

Place on the prepared baking sheet.

Let harden for about 10-15 minutes.

Repeat with another layer of melted chocolate if necessary.

Let harden while you prepare the colored chocolate.

In 2 separate microwave-safe bowls, add candy melts.

Start heating in the microwave for 30 seconds, stir the chocolate.

Heat for 10-20 seconds at a time, stirring after each time. Stop when there are a few bits of chocolate left, then stir until completely melted.

Transfer melted chocolate to plastic squeeze bottles.

Drizzle the chocolate over the top of the Oreo Truffles making red and blue chocolate designs of your choice.

Immediately add the sprinkles, in desired.

Store in an airtight container in the refrigerator until ready to serve.