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!