Crush whole Oreo cookies (with filling) in a food processor. Add cream cheese and mix until a dough forms. Refrigerate for 20 minutes if dough is too soft. Using a measuring spoon, scoop out ½ tablespoon of Oreo mixture. Roll into a ball and flatten. Add a tiny amount of whipped cream and finely chopped strawberries. Scoop another ½ tablespoon of Oreo mixture on top and roll into balls. Place balls on a plate lined with parchment paper. Freeze the truffles for about 30 minutes. In a double boiler, melt chocolate according to package directions. Remove 1 truffle from the freezer at a time. Pick up truffle with a fork and dip in melted chocolate, gently tapping your hand, holding the fork to remove excess chocolate. Place on a lined baking sheet – use a toothpick to help remove truffle from fork if needed. Top with sprinkles and crushed Oreo cookies while the chocolate is still wet. Refrigerate truffles for at least 10 minutes so the chocolate sets. Store in fridge until ready to serve, up to 5 days.