Crush the Oreos: Place the Oreo cookies in a food processor and pulse until finely crushed. Alternatively, you can place them in a zip-top bag and crush them with a rolling pin.

Mix with Cream Cheese: In a large bowl, combine the crushed Oreos and softened cream cheese. Mix until well combined and smooth.

Shape the Balls: Use a small cookie scoop or your hands to form the mixture into egg-shaped balls. Place them on a baking sheet lined with parchment paper.

Chill: Refrigerate the cookie balls for about 30 minutes to firm up.

Melt the Chocolate: While the balls are chilling, melt the chocolate wafers according to package instructions.

Coat the Cookie Balls: Dip each cookie ball into the melted chocolate, ensuring it's fully coated. Use a fork to lift it out, allowing excess chocolate to drip off. Place them back on the baking sheet.

Decorate: While the chocolate is still wet, sprinkle with colored sprinkles or drizzle with colored chocolate. If using candy eyes, place them on before the chocolate sets.

Set: Allow the chocolate to set completely in the refrigerator before serving.