Add Oreos to the food processor. Process into fine crumbs.

Pour crumbs into a large bowl, reserving 2 tablespoons to the side for decoration.

Add cream cheese, vanilla, and Irish cream to the bowl with the crumbs. Stir well until combined and there are no streaks of white left.

Line a large baking sheet with parchment paper. Use a small cookie scoop or tablespoon to scoop out the mixture. Form it into balls and place on the prepared baking sheet. Freeze for 30 minutes.

Dip the frozen balls into the melted chocolate until coated and return to the prepared baking sheet. I dipped 2/3 of mine in white chocolate and the rest in semisweet chocolate.

Drizzle with the opposite chocolate, decorate with sprinkles and the remaining crushed oreos. Freeze again for 15 minutes until hardened.

Store in the refrigerator in an container.