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 bowl into the fridge for 3 hours until harden

Using a small ice cream scoop, scoop some of the truffle into your hand and roll into a ball

Place onto a plate or cookie sheet

Once all the truffle is rolled, place 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 a 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.

Place 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!