Line a baking sheet with parchment paper to begin. Crush the Oreos into fine crumbs using a food processor or by placing them in a zip-top bag and rolling over them with a rolling pin. In a large bowl, blend the Oreo crumbs and softened cream cheese with an electric mixer until fully combined; if the mixture remains crumbly, knead by hand until smooth. Scoop the dough using a small cookie scoop and arrange portions onto the prepared baking sheet, then roll each into a smooth ball with your hands. Freeze the Oreo balls for 10 to 15 minutes until slightly firm but not hard. In the meantime, melt the white chocolate in a microwave-safe bowl by heating it in 30-second intervals, stirring thoroughly after each, until completely smooth. Using a fork, dip each chilled Oreo ball into the melted chocolate, tapping the fork gently against the bowl’s edge to allow excess chocolate to drip off for a clean finish. Employ a toothpick to assist in sliding the coated ball back onto the baking sheet. Immediately sprinkle with seasonal decorations before the chocolate sets. Allow the balls to harden completely at room temperature or in the refrigerator. Store the finished Oreo balls in an airtight container in the refrigerator until ready to serve.