Place the gingersnap cookies into a food processor and pulse until they become fine crumbs. If you do not have a food processor, place the cookies in a sealed plastic bag and crush them with a rolling pin. Reserve about two tablespoons of the crumbs in a small bowl for decoration later. Line a large baking sheet with parchment paper or a silicone mat to prevent the bites from sticking.

In a medium mixing bowl, combine the softened cream cheese and the gingersnap crumbs. Use a hand mixer or a sturdy spatula to blend the two ingredients until a thick, uniform dough forms. Scoop about one tablespoon of the mixture at a time and roll it between your palms to create a smooth ball. Place each ball onto the prepared baking sheet. Once you have rolled all the dough, place the tray in the freezer for 15 to 20 minutes to firm up.

Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring in between until completely smooth. Remove the chilled cheesecake balls from the freezer. Using a fork or a dipping tool, submerge each ball into the melted white chocolate, let the excess drip off, and return it to the parchment paper. Immediately sprinkle the reserved cookie crumbs on top while the chocolate is still wet. Let them sit at room temperature for 10 minutes to set, then transfer to a serving platter.