Place all 36 Oreo cookies in a food processor and pulse until they become fine crumbs. Alternatively, place the cookies in a large zip-top bag and crush with a rolling pin.

In a large bowl, combine the Oreo cookie crumbs with the softened cream cheese. Mix until the ingredients are thoroughly blended and form a thick, dough-like mixture.

Roll the mixture into 1-inch balls (about 36 balls) and place them on a parchment-lined baking sheet.

Place the baking sheet in the freezer for 10 minutes to allow the balls to firm up.

While the balls chill, melt the semi-sweet chocolate in the microwave in 30-second intervals, stirring well between each interval until smooth.

Using a fork or toothpick, dip each chilled ball into the melted chocolate, letting the excess drip off. Place the coated balls back on the parchment-lined baking sheet.

If desired, drizzle melted white chocolate over the tops of the coated balls or sprinkle with crushed Oreo crumbs while the chocolate is still wet.

Allow the chocolate to set completely at room temperature or in the refrigerator for about 15-20 minutes. Serve and enjoy!