Line a cookie sheet with parchment paper. Place the entire 15-ounce package of Oreos in a food processor and process until fine crumbs form.

Cut the 8 ounces of room-temperature cream cheese into 6–8 pieces and add them to the Oreo crumbs.

Process the crumbs and cream cheese together until the mixture is smooth and well combined, about 1–2 minutes. Scrape down the bowl as needed. The mixture should hold together when pressed.

Use a small scoop or a tablespoon to portion and shape the mixture into tightly packed 1-inch balls. Roll between your palms to smooth, then place the balls on the prepared parchment-lined cookie sheet.

Chill the truffle balls in the refrigerator for at least 1 hour (or overnight) until firm.

Melt the Ghirardelli White or Dark Melting Wafers (from the 12-ounce package[s] listed in the ingredients) according to the package directions. If needed, melt additional wafers so you have enough coating.

Working with a few chilled truffles at a time, dip each ball into the melted wafers using a fork or dipping tool, letting excess coating drip back into the bowl. Return the coated truffle to a parchment-lined sheet.

If using sprinkles, add them immediately after dipping, before the coating hardens.

Refrigerate the coated truffles for about 1 hour to set. Store covered in the refrigerator until serving.