Crush the Oreos (with filling) in a food processor or place in a zip-lock bag and crush with a rolling pin.

Add the cream cheese and pulse or mix with rubber spatula until the mixture is well combined and smooth.

Line a rimmed baking sheet with parchment paper.

Scoop the mixture into balls about 1-inch in diameter - I like to use cookie scoop.

Place the cookie balls in the freezer until well chilled, at least 15 minutes to an hour.

Remove truffles from freezer and dip in melted chocolate chips or melts.

Sprinkle with red, white and blue sprinkles, gold stars or anything patriotic colored or add reserved Oreo crumbs before the chocolate sets up.

Let chocolate set, refrigerate and enjoy!