Line cookie sheet(s) with parchment paper,
Add gingersnap cookies in the food processor. Using the food processor continue to chop the cookies until they are finely crushed.
Add in the cream cheese and vanilla. Continue to process until the mixture blends together.
Using the cookie scoop make tablespoon size balls, (You will want to roll the dough into balls)
Put each dough ball on the parchment paper lined cookie sheet. Place the cookie sheets in the refrigerator for about 30 minutes (Or until firm)
When the truffles are chilled move them to a plate.
Add the white chocolate wafers to the saucepan.
Begin to melt the wafers in the saucepan over low heat.
Continue to stir so the chocolate doesn't burn.
Dip the gingerbread balls (one at a time) into the melted chocolate. (You can use either a fork or spoon for the dipping). Continue to dip the gingerbread ball into the melted chocolate until it is completely coated.
Place the chocolate coated truffles on a lined cookie sheet. Immediately sprinkle the truffles with the extra cookie crumbs before the melted chocolate hardens.
Put the truffles on the cookie sheets back in the refrigerator for the chocolate to continue to set.
Serve chilled or at room temperature.