Place Oreos in a food processor (in batches) and process until fine crumbs are formed. Mix in cream cheese until well combined and dough is sticky. Roll about 1 to 1 1/2 tablespoons of dough into a ball and set on a platter. Freeze balls for at least 30 minutes. Place Baker’s chocolate in a microwave safe bowl and heat for 30 seconds at a time, stirring in between, until melted. Add about 5 drops of green food coloring and mix until uniform in color. Line baking sheet with wax paper. Remove 1-2 Oreo balls from the freezer at a time. Drop them into the chocolate and roll them around with a fork. Slide the fork under the ball and across the edge of the bowl to allow the excess chocolate to drip off. Set on baking sheet. Add sprinkles after dipping before the chocolate sets. Refrigerate the truffles for at least 10 minutes to set. They should always stay chilled and will stay fresh for up to 5 days in the refrigerator or 3 months in the freezer.