Prepare the Filling:

1. Melt the White Chocolate: Place the white chocolate chips in a heat-safe bowl. Microwave in 30-second intervals, stirring each time, until smooth. Set aside to cool slightly.
2. Mix the Cream Cheese and Sugar: In a large mixing bowl, beat softened cream cheese and powdered sugar for 1-2 minutes until smooth and creamy.
3. Incorporate Pumpkin and Spices: Add the pumpkin puree and pumpkin pie spice, then beat for another minute until well combined.
4. Add the Crumbs: Mix in the graham cracker and gingersnap crumbs until evenly combined.
5. Stir in Melted Chocolate: Gently fold the melted white chocolate into the mixture until fully incorporated.
6. Chill the Mixture: Cover the bowl with plastic wrap and chill for 2 hours and 15 minutes to firm up.

2. Shape the Cheesecake Balls:

1. Scoop and Roll: Using a tablespoon, scoop out portions of the chilled mixture. Roll each portion into a ball and place on a parchment-lined baking sheet.
2. Refrigerate: Chill the rolled balls in the refrigerator for 30 minutes to set.

3. Coat the Cheesecake Balls:

1. Melt the Almond Bark: In a microwave-safe bowl, melt the white almond bark in 30-second intervals, stirring until smooth.
2. Dip Each Ball: Using a fork or skewer, dip each chilled ball into the melted almond bark, ensuring it’s fully coated. Tap off any excess coating and place the ball back onto the parchment-lined baking sheet.
3. Optional Drizzle: Melt the orange candy melts and drizzle over the coated balls for a festive touch. Use a piping bag or spoon for precision.
4. Let Them Set: Allow the coating to harden completely before serving.