Using a food processor or blender, finely crush the Oreos (Whole) until sand-like.

Pour crushed Oreos into a large mixing bowl.

Add the cream cheese and mix until combined.

Mix in the molasses, ginger, and cinnamon and mix until combined.

Place the bowl into the fridge for 3 hours until hardened. Using a small ice cream scoop, scoop some of the truffles into your hand and roll them into a ball. Scoop onto a plate or cookie sheet. Once all the truffle is rolled, place it into the fridge for 20 minutes to harden. While the truffle is in the fridge, melt the white chocolate.

Once the 20 minutes are up, dip the truffle into the chocolate. Using a fork, coat the truffle in the chocolate and then pick up the truffle and lightly tap the edge of the pot to get the excess off. Put onto a wax or parchment paper-covered cookie sheet.

Place a gingerbread icing transfer onto the top of the Oreo. Repeat step with remaining truffles. Place into the fridge to harden for 10 minutes before enjoying!