Prepare the Cookie Base:

• Place the Golden Oreos in a food processor and pulse until they form fine crumbs. If you don’t have a food processor, place the cookies in a resealable bag and crush them using a rolling pin.

Mix the Filling:

• In a large bowl, combine the Oreo crumbs, softened cream cheese, and 3 teaspoons of cinnamon. Mix until smooth and fully combined. The mixture should have a dough-like consistency.

Shape the Truffles:

• Scoop out small portions of the mixture (about 1 tablespoon each) and roll into bite-sized balls. Place the balls on a baking sheet lined with parchment paper. Chill in the refrigerator for at least 30 minutes, or until firm.

Melt the White Chocolate:

• Place 15 ounces of white chocolate wafers in a microwave-safe bowl. Heat in 20-second intervals, stirring after each burst, until smooth. Set aside the remaining 5 ounces of wafers for drizzling.

Prepare the Cinnamon Sugar:

• In a small bowl, mix the granulated sugar with 1 teaspoon of cinnamon. This will be sprinkled over the truffles after dipping.

Coat the Truffles:

• Using a fork or dipping tool, submerge each chilled truffle in the melted white chocolate, ensuring it is fully coated. Gently tap off the excess chocolate and place the coated truffle back on the parchment-lined baking sheet.

Add the Cinnamon Sugar:

• While the chocolate coating is still wet, sprinkle a pinch of the cinnamon sugar mixture on top of each truffle.

Drizzle for Elegance:

• Melt the remaining 5 ounces of white chocolate wafers. Stir in ½ teaspoon of cinnamon, then drizzle it over the coated truffles using a piping bag or spoon for a decorative touch.

Set the Truffles:

• Let the chocolate coating set completely at room temperature, or place the truffles in the refrigerator to speed up the process.

Serve and Store:

• Serve the truffles on a platter, or store them in an airtight container in the refrigerator for up to 1 week.