Add all 36 Oreos to a food processor or blender. Pulse until they are fine crumbs. Use a spoon to stir everything up a bit if you get some stubborn ones that won't break down.

Cut the cream cheese into several pieces. Make sure it is really soft. Add the cream cheese to your food processor and pulse until a soft mixture has formed.

Use your hands or a 1-inch cookie scoop to shape the mixture into 1-inch balls. If the mixture is too soft, put it in the fridge for 15-30 minutes.

Line up the balls on a baking sheet. Freeze until hardened, at least 30 minutes.

In a medium bowl, melt the chocolate in the microwave in 30-second increments, stirring each time. Melt until smooth. Add shortening if needed to thin the chocolate.

Dip each Oreo ball in chocolate using a fork or toothpick. Place on a baking sheet lined with wax paper.

While the dipped truffles are hot, sprinkle the tops with Oreo crumbs or sprinkles. Freeze or refrigerate until firm.

Decorate the top with more drizzled chocolate if desired. Store truffles covered in the refrigerator.