Place the entire package of Oreo cookies (including the cream filling) into the bowl of a food processor. Process the cookies on high speed until they are finely ground into a fine, uniform crumb. Ensure there are no large chunks remaining.

Reserve approximately 1/4 cup of the crushed cookie crumbs for later decoration, if desired.

Add the softened cream cheese to the bowl with the remaining crushed Oreo crumbs. Mix the ingredients thoroughly until a uniform, thick dough forms. The mixture should be easy to handle but firm.

Cover the bowl tightly with plastic wrap and transfer the dough to the refrigerator. Chill the dough for a minimum of 30 minutes, or up to 1 hour, to make the rolling process easier.

Line two large baking sheets with parchment or wax paper. Use a small cookie scoop (approximately 1 tablespoon size) and roll the dough firmly between your palms to form smooth, dense balls. Place the rolled balls onto the prepared baking sheets.

Place the baking sheets into the freezer for 15 to 20 minutes. This quick freeze helps the balls hold their shape and prevents them from crumbling when dipped in the warm chocolate.

Melt the chocolate coating: Place the wafers/chips and optional shortening into a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until the chocolate is completely smooth and liquid. Do not overheat.

Remove the chilled Oreo balls from the freezer. Working quickly, use a toothpick or a dipping fork to immerse one ball fully into the melted chocolate. Tap the fork gently against the side of the bowl to allow excess chocolate to drip off.

Carefully slide the coated ball onto the prepared parchment-lined baking sheet. If adding sprinkles or decorations, apply them immediately before the chocolate coating sets.

Allow the coated cake balls to rest at room temperature until the chocolate coating is completely firm and set (or place them in the refrigerator for a quicker 30-minute set). Store and serve chilled.