2. **Add the Crumbs:**
– Stir in the graham cracker and gingersnap crumbs until fully incorporated. 
– Chill the mixture in the refrigerator for about 2 hours. 
3. **Form Balls:**
– Scoop out the chilled cheesecake mixture and roll it into 1-inch balls. 
– Place the balls on a baking sheet lined with parchment paper, then chill for another 30 minutes. 
4. **Coat with Almond Bark:**
– Melt the white almond bark in the microwave in 30-second intervals, stirring in between until smooth. 
– Dip each chilled ball into the melted almond bark, ensuring they are fully coated. 
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