Place cookies into a bag and crush well with a rolling pin. In a medium bowl, add in crushed golden Oreos and cream cheese. Mix well. Mix in one tablespoon cinnamon (optional).

Place some of the mixture into each dome mold on a small dome mold. Place in the freezer for 20 minutes and up to one hour. The truffles need to be solid and the colder the better before dipping.

Melt Ghirardelli white chocolate wafers as directed on the package. Dip the truffles into the melted chocolate and place on parchment paper. Top with cinnamon before the chocolate dries on the truffle. Let dry and serve.

Store in air tight container in fridge until ready to serve. If you need to keep longer you can freeze up to two weeks in an airtight container.