In a large mixing bowl, crush the Oreo cookies into fine crumbs using a food processor or by placing them in a zip-top bag and rolling over them with a rolling pin.

Add the softened cream cheese to the crushed Oreos and mix until well combined. The mixture should be moist and hold together when pressed.

Using your hands, form the mixture into small balls, about 1 inch in diameter. Place the balls on a baking sheet lined with parchment paper.

Once all the balls are formed, place the baking sheet in the refrigerator for at least 30 minutes to chill and firm up.

While the cake pops are chilling, melt the white chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until completely melted and smooth. Stir in the vegetable oil to thin the chocolate for easier dipping.

Remove the chilled cake balls from the refrigerator. Dip the end of a lollipop stick into the melted chocolate, then insert it into the center of each cake ball. This helps to secure the stick in place.

Dip each cake pop into the melted chocolate, ensuring it is fully coated. Allow any excess chocolate to drip off.

Before the chocolate sets, sprinkle with decorative sprinkles or crushed Oreos.

Place the finished cake pops upright in a styrofoam block or a cup filled with rice to allow them to set completely.

Let the chocolate harden at room temperature or place them in the refrigerator for about 15 minutes to speed up the process.