Using a mixer on medium speed, beat together the cream cheese and butter until combined. Set aside.
Scrape the center fillings out of the Oreos into a small bowl. Place the cookie halves into another bowl as you remove the fillings.
Take 6 cookie halves and crush them (I put them into a plastic bag and crushed with a rolling pen) Note: Save the remaining cookie halves to eat or use in another recipe.
Add the fillings and crushed cookies to the cream cheese mixture and beat together until smooth.
Line another small bowl with plastic wrap. Transfer mixture to the bowl and press into bowl to form the cheeseball. Pull up the sides of the plastic wrap to cover. Refrigerate for at least 4 hours.
When ready to serve, invert the cheeseball onto a serving plate and cover with sprinkles.