Place all the Oreos into a food processor and pulse until they turn into coarse crumbs.
Add the cream cheese to the food processor and blend until the mixture forms a cohesive, sticky ball.
Using a cookie scoop or by hand, shape the dough into smooth balls. Arrange them on a lined baking sheet and put them in the freezer for 30 minutes.
Once the balls have chilled, melt the milk and white chocolate in two separate bowls. Dip each ball into the chocolate of your choice. Cover with sprinkles while the chocolate is still wet.