Place all the Oreo cookings for the filling, creme center and all, into the bowl of a food processor. Process until fine crumbs form.
Add the softened cream cheese to the Oreo crumbs, and pulse until combined and smooth.
Add the sprinkles and use a spatula to fold them in. Scoop out little 1 tablespoon size balls of this mixture, and place on a parchment paper lined baking sheet. You can use your hands, a spoon, or a small cookie scoop.
Freeze these Oreo balls for 15 minutes or until set and hard, this will make it much easier to coat them.
Meanwhile, while the Oreo truffles are in the freezer, melt the white chocolate in a double boiler until smooth. Stir constantly to avoid it burning. Off the stove, mix the vegetable oil into the white chocolate until smooth.
Remove the Oreo truffles from the freezer, and dip in the melted chocolate using a spoon or fork until completely coated, then remove and let the excess chocolate drip off. Return to the parchment paper lined baking sheet, and immediately sprinkle some Oreo crumbs and sprinkles on top.
Allow the chocolates to set on the baking sheet before enjoying. Store any leftovers in the fridge!