Gingerbread Cheesecake Truffles

For the truffles:
Grind the Oreo cookies in a food processor until you have fine crumbs. Then put the crumbs into a bowl and hand mix or use a stand mixer to combine the crumbs with the cream cheese until it becomes a dough-like consistency.

Roll Oreo mixture into quarter-size balls (about 1 tablespoon of dough per scoop) and place in an airtight container lined with wax paper. Place the container in the refrigerator overnight or in the freezer for at least an hour, to allow them to firm up.

For the topping:
After the balls are set, melt the candy melts (melt one flavor at a time) in the microwave as per directions on package. If the candy melt is too thick, add vegetable shortening, 1 teaspoon at a time until you reach a desirable consistency for dipping.

For the assembly:
Remove Oreo balls from the refrigerator or freezer. Dip an Oreo ball into either candy coating mixture until it’s all covered. I use a fork for this step. Once the ball is covered in chocolate, remove it using the fork and softly tap until excess candy melt falls off. Then place the ball on a sheet of wax paper until the candy melt hardens. Carefully add the sprinkles to the top of the balls before the candy melt hardens. Repeat until you’ve coated all of the balls.