1. Line a sheet pan with parchment paper or a silicon liner.

2. Crush your Oreos in a food processor fitted with a blade attachment until they are a fine texture; about 10 (2-second) pulses.

3. In a large mixing bowl combine cookie crumbs and cream cheese until well combined. If your food processor is large enough, pulse cream cheese with crushed cookies until a thick, sticky clump forms.

4. Form the mixture into tablespoon-sized balls (about 36) and place in a single layer on the baking sheet. Refrigerate for at least 1 hour or freeze for 20 minutes.

5. Line a second rimmed baking sheet with parchment or wax paper. Transfer half of the chilled Oreo balls onto it and keep the rest in the fridge.

6. Place white chocolate into a small bowl and melt in the microwave in 30-second intervals, stirring between each, until smooth.

7. Dip each ball into the melted chocolate using a fork, letting excess drip off, then transfer to the prepared baking sheet.

8. Repeat with remaining Oreo balls. Reheat chocolate in the microwave briefly if it starts to firm.

9. Melt red and blue melting wafers in separate bowls, transfer to zip-top bags, snip tips, and drizzle over the dipped balls.

10. Sprinkle with red, white, and blue sprinkles. Refrigerate to set for 10 minutes.

11. Break off any excess chocolate before serving. Store in the refrigerator.