Put the cookies in a food processor and mix until they are finely crushed and has a sand like consistency. Add the cream cheese and pulse until combined. 

Roll into about 26 balls and place in the fridge for 30 minutes until firm. This step is important otherwise they will fall apart when coating them in the chocolate.

Place the white chocolate in a microwave safe bowl. Heat in 30 seconds intervals until melted. Stir after every 30 seconds.

Dip the truffles in the melted chocolate and place on parchment paper to set. 

For the optional topping, mix the remaining chocolate with the cinnamon and drizzle over the truffles. Store in an airtight container in the fridge.

Enjoy!