Begin by finely crushing the Biscoff cookies to create a smooth crumb base using a food processor or by placing the cookies in a zip-top bag and crushing them with a rolling pin.

In a mixing bowl, combine the cookie butter and room-temperature cream cheese. Blend until smooth and creamy.

Sprinkle the crushed Biscoff cookie crumbs and ground cinnamon into the bowl and stir until fully incorporated.

Using a 1-inch cookie scoop, portion out the mixture and roll it into balls using your hands. Place the balls on a parchment-lined baking sheet.

Place the baking sheet in the freezer for about 15 to 30 minutes to firm up the truffles.

In a microwave-safe bowl, combine the remaining cookie butter and chopped white chocolate. Microwave in 30-second intervals, stirring until melted and smooth.

Carefully dip each chilled truffle into the melted chocolate, allowing any excess to drip off.

If desired, drizzle leftover melted chocolate over the coated truffles and sprinkle extra Biscoff cookie crumbs on top.

Refrigerate the decorated truffles until the chocolate coating is set, about 30 minutes.