Line a baking sheet with parchment paper to prevent sticking.

Crush the golden Oreo cookies into fine crumbs using a food processor or by hand.

In a large mixing bowl, combine softened cream cheese, crushed Oreos, ground cinnamon, and vanilla extract. Blend until smooth.

Roll the mixture into 1-inch balls and place on the prepared baking sheet.

Refrigerate the truffles for at least 1 hour to firm up.

Melt the vanilla almond bark in a microwave-safe bowl in 30-second intervals until smooth.

Dip each truffle into the melted chocolate, allowing excess to drip off. Place back on the sheet.

Refrigerate the coated truffles for at least another hour to set.