Crush Oreos to fine crumbs using a rolling pin or a pulse in a blender; transfer to a medium bowl. Add cream cheese; mix until well blended. Spread cookie mixture onto a parchment paper lined baking sheet into an even layer, about 1-inch thick. Refrigerate until firm, about 1 hour.

Once cookie mixture is firm cut out hearts using a heart-shaped cookie cutter. Shape the leftover scraps into a balls, if desired.

Melt chocolate and dip hearts in chocolate; place on a parchment paper covered baking sheet. Sprinkle with chocolate sprinkles. Repeat with remaining hearts.

Refrigerate again until firm, about 20 minutes. Serve. Store leftover truffles in the refrigerator.