Beat cream cheese, Biscoff spread and crushed Biscoff cookies until uniformly mixed. Roll into 1 inch balls and place on a baking sheet. Refrigerate for 45 minutes to 1 hour.
Melt chocolate chips in microwave until just melted. Roll each Biscoff truffle into white chocolate and place on a parchment lined baking sheet to set. Repeat with the rest of the truffles. Drizzle with extra melted white chocolate or decorate with excess crumbled Biscoff cookies or chocolate sprinkles.
You can dip the truffles into dark chocolate if you want a change of pace.