12-14 oz. high quality white chocolate (you can use white chocolate candy coating or vanilla almond bark and optional heart shaped sprinkles or candies)
Line a tray with parchment paper.
Crush whole Oreo cookies with the filling into really fine crumbs and combine it with softened cream cheese.
You can do this by hand, mix it with a back of a spoon, or use a mixer with paddle attachment.
Once evenly mixed, transfer the mixture onto the parchment and spread it in an even layer about ½ inch thick (or more, depending how large your cookie cutter is).
Put the tray in the freezer until the mixture is hardened enough for cutting into shapes. (30 to 45 minutes)
cut out the truffles with a heart shaped cookie cutter, and place them back in the freezer for another 20 - 30 minutes until frozen. They will need to be solid for dipping in the chocolate.
Line another tray with paper and take a few hearts from the freezer. Dip them into the chocolate with a fork and let the excess chocolate run off. Re-cool them in the freezer if you want to dip them a second time, or cover them with sprinkles now. (use melted dark chocolate piping for striping or lettering).