Pulse Oreos and cream cheese in the food processor until a thick dough forms.
Press your Oreo ball dough into Easter egg shaped molds. Carefully remove them from the molds and place them on a cookie sheet lined with parchment paper (or some other flat surface).
Chill your molded Oreo balls in the freezer for 20-30 minutes to make it easier to coat them in chocolate.
Melt a decent amount (I try to work with approximately 8 ounces at a time) of your "base color" candy melts according to the package instructions.
Add a bit of coconut oil to your melted candy melts and stir until everything is smooth. The coconut oil thins the texture of the candy melts, making them a bit easier to work with.
Dip your chilled Oreo balls in the melted chocolate. Use a fork or a dipping tool to carefully remove them from the chocolate and set them on a cookie sheet lined with parchment paper to set.
If you wish to decorate with sprinkles, make sure to do that before your chocolate coating sets.
After the initial chocolate coating has set, you'll probably have some extra hardened chocolate pooled up at the bottom of your Oreo balls. Carefully break off excess chocolate with your hands.
If you want to decorate your Easter egg Oreo balls with fun colors, melt some more candy melts in those colors (or use white chocolate candy melts and add food coloring for color). Make sure to add a bit of coconut oil to these to help them drizzle better.
Drizzle fun colors on your Oreo balls. Allow everything to set, and then store your finished Easter Oreo balls in the fridge.