Allow the cream cheese to come to room temperature.

Put half of the oreos in the food processor/blender and pulse until you have oreo crumbs. Add the other half of the oreos to the food processor and pulse again, until all the oreos are fine crumbs.

Add the cream cheese to the blender, mix until will blended.

Line a baking sheet with a silicone baking mat. Use a small cookie scoop to form uniform oreo balls. Place a few star sprinkles inside each oreo ball, roll it into a ball and place on the baking sheet. Refrigerate the oreo balls for 20 minutes.

 After 20 minutes, begin to melt the chocolate and vanilla almond bark in separate small pots over low heat on the stove. Stir occasionally until completed melted.

Remove the oreo balls from the fridge. To dip, place 1 oreo balls in the pot with melted chocolate. Use a spoon to spoon chocolate on top, if needed. To remove the oreo ball, use a fork to lift it out of the chocolate. To remove excess chocolate from the oreo ball on the fork, scrape the bottom of the fork on the edge of the pot to remove  chocolate, then put the oreo ball back on the silicone baking mat.

Use a tweezers to place edible golf leaf pieces on the freshly dipped chocolate. Make sure to add the gold leaf to the oreo ball before the chocolate sets.

Continue this process until all the oreo balls are dipped.

Allow them to harden at room temperature, then use a clean paint brush to add gold pearl dust to each oreo ball. Serve and enjoy.