Place all Oreo cookies including the cream filling into a food processor and pulse until finely crushed into crumbs. Alternatively, place cookies in a sealed plastic bag and crush with a rolling pin.

In a large mixing bowl, combine the crushed Oreo crumbs with softened cream cheese. Mix thoroughly using a spatula or your hands until the mixture is well combined and holds together when pressed.

Scoop about 1 tablespoon of the mixture and roll between your palms to form smooth balls. Place each ball on a baking sheet lined with parchment paper.

Refrigerate the formed Oreo balls for at least 30 minutes or freeze for 15 minutes until firm. This helps them hold their shape when dipping in chocolate.

Melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval, until smooth and completely melted.

Using a fork or dipping tool, dip each chilled Oreo ball into the melted chocolate, allowing excess to drip off. Place back on the parchment-lined baking sheet.

Refrigerate the coated Oreo balls for 20-30 minutes until the chocolate coating is completely set. Store in an airtight container in the refrigerator for up to 2 weeks.