Line a baking sheet with parchment paper and set aside.
Using a food processor (or a large resealable bag and a rolling pin), crush cookies into fine crumbs.
Place cookie crumbs and softened cream cheese in a large bowl. Mix together until well combined.
Using a small cookie scoop, form dough into ball shapes. Roll the balls between your hands until the surface is smooth. Place on the lined baking sheet.
Refrigerate for at least 30 minutes.
While dough balls are chilling, prepare the chocolate - break almond bark into squares and place in a microwave safe bowl.
Heat the bark in the microwave for 1 minute, then stir chocolate. Continue heating for 10-15 seconds at a time, stirring after each heating cycle, until there are just a few small pieces of chocolate left. Stir until all the chocolate is completely melted.
Using a fork, dip a chilled Oreo ball into the chocolate and tap off excess chocolate. Place on the lined baking sheet and let harden about 10-15 minutes. Repeat with a second layer of melted chocolate if necessary. Continue until all balls are coated. Allow chocolate to set & harden while you prepare the colored chocolates.
Add candy melts to 2 separate microwave safe bowls. Start heating in microwave for 30 seconds, then stirring chocolate. Continue heating for 10-20 seconds at a time, stirring after each heating cycle. Stop when there are a few bits of chocolate left and stir until completely melted.
Transfer melted chocolates to plastic squeeze bottles and drizzle Oreo truffle balls with red and blue chocolates.
Immediately add sprinkles, before chocolate hardens.
Store in an airtight container in the refrigerator until ready to serve.