Beat the softened cream cheese in a mixing bowl until smooth, then add the cheddar, green onions, Worcestershire sauce, hot pepper sauce, parsley flakes, garlic powder, oregano, and black pepper. The mixture should look evenly blended with no streaks of plain cream cheese and feel pliable but firm.

Scrape down the bowl with a rubber spatula and gather the mixture into one mound, then lightly grease your hands and shape it into a round ball. If it sticks a little, that is normal, but it should still hold together instead of slumping flat.

Spread the finely chopped pecans on a plate, hold the cheese ball in one hand, and use the other hand to press the pecans gently over the surface while turning the ball as you go. The coating should cling in an even layer, and pressing with your palm and fingers gives the sides a clean rounded finish.

Wrap the cheese ball in plastic wrap and refrigerate it for about 1 hour, then let it sit out about 20 minutes before serving. After chilling, it should feel firm enough to keep its shape, and after resting briefly, it will spread more easily without snapping crackers.