• Line a small baking sheet with parchment paper.

Make the Truffle Filling

• Process the whole Oreo cookies in a food processor until finely crushed.
• Add the cream cheese and cinnamon. Pulse until evenly combined, scraping down the bowl as needed. The mixture should form a dough ball and hold together when squeezed, with no cream cheese streaks. If crumbly, add a little more cream cheese, 1 teaspoon at a time, only as needed. If too soft to roll, refrigerate briefly until workable.

Form the Balls

• Scoop approximately 2 Tablespoons of filling per truffle and roll into 10 balls. Place on the prepared baking sheet.

Chill

• Refrigerate for 30 minutes, or until firm enough to dip without losing their shape.

Decorate

• Melt the white melting chocolate according to the package directions.
• Working with a few chilled truffles at a time, dip each into the melted coating. Lift out with a fork supporting the bottom. Gently tap off excess coating, then slide onto the parchment paper.
• Immediately attach 2 candy eyes before the coating sets. If the coating sets too quickly, attach the eyes with a small dot of melted coating.
• Once the coating has set, use the remaining melted coating to drizzle overlapping mummy bandages with a fork, piping bag, or zip-top bag with a tiny corner snipped off. Leave the eyes exposed. Rewarm the coating gently according to the package directions if needed.

Store Until Serving

• Allow the bandages to set, then refrigerate the truffles in an airtight container until serving.