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Place gingersnap cookies in food processor. Pulse until finely crushed. Remove ¼ cup crushed cookies and set aside. Add cream cheese and pulse until well-blended.
Line baking sheet with wax paper. Using a teaspoon, scoop dough and shape into approximately 1-inch balls, rolling between palms of hands to shape. Place cookie truffles on prepared baking sheet. Place shaped cookie truffles in freezer and freeze for 30 minutes.
Place white chocolate and oil in a microwave safe bowl. Microwave for 30 seconds, stir and return to microwave, heating for an additional 30 seconds. Repeat melting and stirring process until chocolate is melted and smooth.
Using two forks dip chilled cookie truffles into melted white chocolate until cookie truffle is completely covered. Transfer chocolate dipped cookie truffle to a new baking sheet lined with wax paper. Working quickly, before chocolate starts to set up, sprinkle the top of each cookie ball with a pinch of the remaining gingersnap crumbs.
Refrigerate prepared gingerbread truffles at least one hour or until firm, before serving. Store left overs in refrigerator.