Place the Oreos in a food processor and chop them until they are finely crushed., If using a zipper bag, place the Oreos in the bag, seal it tightly, and crush them with a rolling pin until you reach a fine consistency., In a mixing bowl, combine the crushed Oreos with the softened cream cheese., Mix well until fully incorporated. The mixture should be creamy and easy to roll into balls., Scoop small amounts of the mixture and roll them into balls, about an inch in diameter., Place the rolled balls onto a baking sheet lined with parchment paper., Refrigerate the Oreo balls for about 30 minutes to firm them up., While the balls are chilling, melt the chocolate coating in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until smooth., If desired, add a few drops of food coloring to the melted chocolate to create a more vibrant look., Remove the chilled Oreo balls from the refrigerator., Using a fork or skewer, dip each ball into the melted chocolate, ensuring it is fully coated., Let excess chocolate drip off before placing them back onto the baking sheet., If you want to add sprinkles or decorations, now is the time. Simply sprinkle them over the wet chocolate coating before it sets., Once all balls are dipped and decorated, place the baking sheet in the refrigerator once again to allow the chocolate to harden.