Place the Oreos into a food processor and pulse them on high speed until they get down to fine crumbs.
Then add in 4 oz of softened cream cheese and pulse it again until it resembles a smooth and fudge-like texture.
Now place the Oreo mixture into a large bowl and begin scooping out cake balls. I like to use a cake pop former for this step.
Once you’ve got the right size down, place the cake ball into your hands and shape it into a smooth round ball.
You’ll want to place the Oreo cake balls onto a baking sheet lined with parchment paper and freeze for about 15 minutes.
In the meantime, place about 1/4 cup of white candy melts into a microwave-safe bowl and melt the candy melts in the microwave.
Now dip the end of a cake pop stick into the melted candy melts and insert it about halfway through each cake pop.
Then place the cake pops back in the freezer for 5 minutes to let the cake pop stick set.
Now place 12 oz of white candy melts into a large bowl and melt it in the microwave in 20-second intervals. Then add 2 tbsp of candy melting aid and mix it in with a whisk. This will help thin out the candy melts.
Pour the thinned candy melts into a narrow cup and begin coating your cake pops. You’ll want to do this in one fluid motion. Don’t swirl the cake pop around. Once you got your cake pop coated in the candy melts, tap your wrist to let all the extra candy melts drip off.
Now insert the cake pops into a styrofoam block and drizzle some melted semi-sweet chocolate on top.