Place the entire contents of the Oreo package (cookies and filling) into a food processor. Process the cookies on high speed until they are finely ground into uniform crumbs, resembling fine sand. If you do not have a food processor, place the cookies into a heavy-duty plastic bag, seal it, and crush them thoroughly with a rolling pin until no large chunks remain.

Transfer the fine Oreo crumbs into a large mixing bowl. Add the fully softened cream cheese. Use a sturdy spatula, wooden spoon, or an electric mixer on low speed to thoroughly combine the mixture. Mix until the cream cheese is fully incorporated and a thick, dark brown, truffle-like dough is formed. The mixture should hold its shape when rolled.

Line a large baking sheet with parchment paper or wax paper. Using a small cookie scoop or measuring spoon, scoop out uniform portions of the Oreo mixture. Roll the portions between your palms to form smooth, round balls, approximately 1 inch in diameter. Place the formed balls onto the prepared baking sheet.

Place the baking sheet containing the Oreo balls into the refrigerator. Chill the balls for a minimum of 30 minutes, or up to 2 hours. This chilling step is essential as it hardens the balls, making them firm and easy to dip without falling apart in the warm melted chocolate.

Place the chocolate melting wafers or chocolate chips into a microwave-safe bowl. Microwave the chocolate in 30-second intervals, stirring thoroughly after each interval. Continue this process until the chocolate is smooth, fully melted, and has no lumps. Alternatively, melt the chocolate using a double boiler over simmering water for a more gradual, controlled melt.

Remove the chilled Oreo balls from the refrigerator. Using a dipping fork or specialized tool, completely submerge one ball at a time into the melted chocolate. Tap the fork gently against the side of the bowl to allow any excess chocolate coating to drip back into the bowl. The coating should be thin and even.

Place the coated Oreo ball back onto the parchment-lined baking sheet. Repeat the dipping process until all balls are coated. If desired, immediately sprinkle the tops with additional Oreo crumbs, sprinkles, or a contrasting drizzle of white chocolate before the coating sets.

Allow the chocolate coating to fully harden. This can take about 1 to 2 hours at cool room temperature, or about 15 to 20 minutes if placed back in the refrigerator. Once the coating is firm, transfer the Oreo balls to an airtight container. Store the No-Bake Oreo Balls in the refrigerator for up to 1 week.