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

In a medium bowl, melt the chocolate in the microwave in 30 second increments, stirring each time. Add shortening as needed to achieve a thin consistency.

Dip each Oreo ball in chocolate one at a time, using a fork or toothpick, and place on prepared baking sheet. Freeze or refrigerate until the chocolate shell is firm.

Once the truffles are firm, decorate with drizzled chocolate or sprinkles as desired. Store covered in the refrigerator.