Line a baking sheet with parchment paper and set aside.

Place the Biscoff cookies in a food processor and pulse until they form fine crumbs.

In a microwave-safe bowl, heat 1/4 cup of cookie butter for 15-20 seconds, then stir until smooth.

Add the warmed cookie butter and the softened cream cheese to the food processor with the cookie crumbs. Pulse until fully combined into a thick, uniform dough.

Scoop out the dough and roll it into 1-inch balls using your hands. Place the balls on the lined baking sheet.

Chill the formed truffle balls for at least 1 hour in the fridge or 20 minutes in the freezer.

Just before removing the truffle balls from the fridge, melt the white chocolate in the microwave in 30-second increments, stirring after each interval, until smooth. Alternatively, use a double boiler for melting.

Using a fork, dip each truffle ball into the melted white chocolate, coating it completely. Shake gently to remove any excess chocolate, then place the coated truffles back on the parchment-lined baking sheet.

Return the baking sheet to the fridge and chill for an additional 1 hour, or until the chocolate coating is fully set.

If desired, microwave the remaining 2 tablespoons of Biscoff cookie butter for 15 seconds, stir, and drizzle or pipe it over the chilled truffles for decoration. Chill again briefly to set the drizzle before serving.