Place Oreo cookies in a food processor to pulse them into fine crumbs.
Mix cookie crumbs with cream cheese until well combined.
Scoop mixture into heart mold cavities. Press flat using a spatula. Freeze for 25-30 minutes or until firm.
Melt the chocolate wafers in 30-second intervals in a microwave-safe bowl according to the package directions. Remove heart truffles from the candy mold and dip them into melted chocolate. Shake off the excess chocolate and place the truffles on a parchment-lined baking sheet. Refrigerate for 5 minutes to help the chocolate set.
Melt the white chocolate then transfer it into a piping bag. Drizzle over the heart truffles, then immediately decorate with sprinkles.