Blend the entire package of Sandies Cookies in your food processor until you have fine crumbs.
Add the 4 oz cream cheese and the maple syrup and blend again until all combined.
Scoop the truffle dough out of the processor and put it in a covered glad-ware bowl. Refrigerate for at least one hour or overnight to allow the dough to firm up.
When dough is firm, use a small scoop to make truffle balls the same size. You may have to roll a bit with your hands to get them to the desired round shape.
I usually place them in the freezer on a parchment lined tray at this point to keep firm while making the chocolate dipping sauce.
Pour the white chocolate into a small microwave safe bowl and heat in 30 second increments, stirring after each interval until the white chocolate is completely melted and smooth.
Add the cinnamon and stir until incorporated.
Remove the truffles from the freezer. Dip each one in the white chocolate completely, turning with a fork and tap above the bowl to allow the extra chocolate to fall off.
Place each dipped truffle on the parchment paper and top with chopped pecans.
Truffles will harden on their own if the temperature cooperates or you can place them back in the refrigerator.
Keep refrigerated until ready to serve. I trim the extra chocolate from around the bottom of each truffle, place on a pretty serving plate or box to give as gifts!