Place the Oreo cookies in a food processor and pulse until they form fine crumbs. Alternatively, crush them in a zip-top bag using a rolling pin.

Transfer the crushed Oreos to a large bowl and mix in the softened cream cheese until fully combined, forming a thick and sticky dough-like consistency.

Roll the Oreo mixture into small balls, approximately 1 inch in diameter, and place them on a baking sheet lined with parchment paper.

Chill the balls in the refrigerator for 30 minutes to firm up.

Melt the halal-certified chocolate in a microwave-safe bowl in 30-second intervals, stirring each time, until smooth and fully melted.

Dip each Oreo ball into the melted chocolate using a fork or skewer, ensuring it is fully coated. Let any excess chocolate drip off before placing the coated ball back on the parchment paper.

Allow the chocolate coating to set completely at room temperature or place the tray back in the refrigerator for faster setting.

Once the chocolate is firm, serve the Oreo cake pops as-is or decorate with halal sprinkles or drizzles of contrasting melted chocolate for added flair.