Place the cookies in a food processor, pulse until you get fine crumbs. Add the cookie crumbs to a large bowl with the cream cheese. Using a hand mixer mix on medium speed until the cream cheese is fully combined and a dough forms.

Line a tray with parchment paper. Using a cookie scoop, scoop just a bit of dough and roll into a ball. It should be about 1 ½ inch thick.

Set on the tray and repeat until there is no more dough left.

Place the tray in the freezer for 2 hours. In a medium sized microwave safe bowl melt the almond bark, stirring every 30 seconds until melted.

Take the balls out of the freezer at the very last minute. Drop one of the balls into the almond bark and flip around with two forks. Carefully lift it up (flat bottom side on the fork) and lightly tap the fork on the edge of the bowl so the leftover chocolate comes off.

Set back on the tray and repeat. In a small bowl mix together the sugar and cinnamon. Pour the leftover almond bark into a small zip lock bag, snip the edge of it off and start to drizzle the almond bark over top of each truffle.

Do two truffles at a time and then stop to sprinkle the cinnamon sugar mix on top. Repeat until all of them are done. Serve and enjoy!