Start by placing the entire package of Oreos into a food processor. Pulse until they are finely crushed, resembling sand.
In a mixing bowl, combine the crushed Oreos with the room temperature cream cheese. Mix until fully incorporated.
Scoop out small portions of the mixture, about one tablespoon each, and roll them into balls. Place each ball on a prepared baking sheet.
While the truffles are chilling, melt the Ghirardelli melting wafers according to the package instructions.
Once the truffles are firm, dip each one into the melted wafers, ensuring they are fully coated.
If desired, sprinkle some colorful sprinkles on top while the coating is still wet.
Let the coated truffles sit at room temperature or refrigerate until the chocolate is fully set.
