Prepare a baking sheet by covering with wax paper.

Pulse candy canes until crushed, remove to small bowl.

Pulse oreos until they are fine crumbs, remove to large bowl.

Combine softened cream cheese with peppermint extract, add crushed oreos and stir to combine thoroughly.

Scoop out about a tablespoon of the truffle "dough" and roll into a ball with your hands.

Place ball on prepared baking sheet, continue with remaining dough.

Freeze the baking sheet for 10 minutes.

Stir vanilla and almond extracts into the white chocolate chips, then melt white chocolate mixture.

Dip truffles in the chocolate to coat and allow excess mixture to run off (using 2 forks).

Place on wax paper lined baking sheet and immediately sprinkle with crushed candy canes.

Repeat for remaining truffles.

Once chocolate has set, store in an airtight container in the refrigerator.