Begin by placing the Oreo cookies into a food processor. Pulse them until they turn into fine crumbs, about 30 seconds. In a mixing bowl, combine the crushed Oreos with softened cream cheese. Use a spatula or a mixer to blend for 3-5 minutes until the mixture is smooth and well-combined, resembling a thick cookie dough.

Scoop the Oreo and cream cheese mixture using a tablespoon or a small cookie scoop. Roll the mixture gently in your hands to form 1-inch balls. For a ghostly appearance, slightly taper one end of each ball into a point, giving it a ghost shape. Place the shaped truffles on a parchment-lined baking sheet, ensuring they have enough space between them.

Once all the truffles are shaped, transfer the baking sheet to the refrigerator. Chill them for about 15 minutes, allowing them to firm up and hold their shape better during the next steps.

While the truffles chill, prepare to melt the white chocolate. Place your white chocolate in a microwave-safe bowl. Heat it in the microwave in 20-30 second intervals, stirring between each interval until smooth and fully melted.

Remove the truffles from the refrigerator. Using a fork, dip each cooled truffle into the melted white chocolate until fully coated. Allow the excess chocolate to drip off before placing them back onto the parchment-lined sheet.

Before the chocolate coating sets, quickly add sprinkles or edible eyes on each truffle. Work neatly to ensure the toppings stick well to the chocolate.

Let the truffles sit at room temperature until the chocolate hardens, which should take about 30 minutes. Alternatively, you can speed up the process by refrigerating them for an additional 10-15 minutes.