Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin.
In a large bowl, mix the Oreo crumbs with softened cream cheese until fully combined and smooth.
Roll the mixture into small balls and place them on a parchment-lined baking sheet. Chill in the refrigerator for at least 30 minutes.
Melt the white almond bark in a microwave-safe bowl, stirring every 30 seconds until smooth.
Dip each chilled truffle into the melted almond bark, ensuring an even coating. Use a fork to lift and allow excess chocolate to drip off before placing back onto the parchment paper.
Melt the candy melts according to package instructions and drizzle over the truffles.
Immediately sprinkle with Easter-themed sprinkles before the chocolate sets.
Allow truffles to set at room temperature or refrigerate for faster setting.
