Use a food processor to blend the OREO cookies into fine crumbs, or place them in a Zip-loc bag and crush them with a rolling pin.

In a mixing bowl, combine the softened cream cheese with the crushed OREO cookie crumbs until well blended.

Shape the mixture into 48 small balls, about 1 inch in diameter, and place them on a waxed paper-lined cookie sheet.

Chill the cookie balls in the freezer for about 10 minutes to firm them up.

Melt the white baking chocolate in a microwave-safe bowl, heating it for about 1 minute and stirring every 10 to 15 seconds.

Dip each chilled cookie ball into the melted chocolate, coat generously, and tap off any excess before returning them to a waxed paper-lined cookie sheet.

Optionally, sprinkle toppings such as crushed OREOs, crushed peppermints, or festive sprinkles on the chocolate before it sets.

Refrigerate the coated cookie balls for about 1 hour or until firm before serving.