Golden Oreo Truffles

Place cookies (whole cookie—including cream center) in a food processor and pulse until crushed into fine crumbs. Pour crumbs into a medium bowl. Add cream cheese, then beat with a handheld or stand mixer fitted with a paddle attachment on medium speed until completely blended. Roll cookie mixture into 40 balls, about 1" in diameter. Place each onto a lined baking sheet. If mixture is too soft to neatly roll, refrigerate for 30 minutes. Once rolled, refrigerate balls for at least 1 hour. You need extra firm balls before coating. Begin melting white chocolate when balls are just about finished chilling. You can melt chocolate in a double boiler or microwave. If using microwave, place chocolate in medium heat-proof bowl. Melt in 30 second increments in microwave, stirring after each increment until completely melted and smooth. Let warm chocolate sit for 5 minutes to slightly cool before dipping. Remove balls from refrigerator and dip them in white chocolate. Place balls back onto baking sheet after you dip each one. Top dipped truffles with sprinkles. Allow chocolate to completely set in the refrigerator.