In a food processor finely crush the Oreo cookies.
Place the cookie crumbs and cream cheese in a large mixing bowl and blend together with a hand mixer until combined.
Using a 1 ½ tablespoon scoop form the cookie mixture into balls and then gently shape into an egg shape.
Place on a parchment paper-lined sheet pan and pop in the freezer for 30 minutes.
Meanwhile, melt your chocolates.
Melt the almond bark or candy melts in a microwave-safe bowl in 30-second increments until melted and smooth.
Using 2 forks dip each egg in the chocolate and gently shake off any excess.
Place the egg on parchment paper and immediately sprinkle with sprinkles.
Repeat with all the eggs.
Refrigerate any leftovers.