Line a large ray with parchment paper.
Blend the Oreo cookies to fine crumbs in a food processor. Add the cream cheese and blend again to give a really smooth and shiny dough mixture.
Divide the mixture into 16 equal-sized pieces (weighting about 25g each)
Shape one piece into a ball and flatten it slightly between the palms of your hand. Lay it on the prepared tray and use the end of a wooden spoon handle to punch a hole in the centre.
Repeat with all the pieces. Cover with cling film and chill for about 2 hours until firm.
Once they are firm, snap the white chocolate into a small heatproof bowl and either melt in the microwave in 30-second blasts, stirring between each go, or over a pan of simmering water, shallow enough that the water doesn’t touch the bowl.
When melted, remove from the heat and leave to cool to body temperature.
Dip a lollipop stick about 1 cm into the melted chocolate and allow the excess to drip off. Then insert this part of the stick into the side of the doughnut, without allowing it to break through to the centre.
The chocolate will set and glue the stick in place. Then, with the cake pop lying down, carefully spoon a teaspoon of the melted chocolate over the top, allowing it to dribble a little down the edges to give that classic iced doughnut look.
Scatter with a pinch of edible sprinkles. Repeat with the remaining cake pops and then chill in the fridge for 30 minutes until completely set.