Melt the Chocolate: Add the white chocolate chips to a small heat-safe bowl. Microwave in 30-second intervals, stirring after each interval until completely melted and smooth. Set it aside.
Prepare the Cheesecake Mixture: In a large mixing bowl, using a stand mixer or handheld mixer on medium-high speed, beat the cream cheese and powdered sugar for 1½ to 2 minutes or until smooth.
Add the pumpkin puree and pumpkin pie spice, and continue mixing for another minute until well combined and the mixture is uniform in color.
Mix in the graham cracker crumbs and gingersnap crumbs until just combined.
Beat in the melted white chocolate chips until well incorporated. Cover the mixture tightly with plastic wrap and chill in the refrigerator for 2 hours and 15 minutes.
Form the Cheesecake Balls: Line 2 baking sheets with parchment paper and set them aside. Use a 1-tablespoon cookie scoop to scoop the cheesecake dough. Roll each portion into a ball and place it on the prepared baking sheet. Refrigerate the rolled balls for 30 minutes.
Coat the Cheesecake Balls: Add the white almond bark to a heat-safe mixing bowl. Microwave in 30-second intervals, stirring after each interval until melted and smooth. Roll each cheesecake ball in the melted almond bark. Place the coated cheesecake ball onto a fork and gently tap off any excess coating. Use a spoon to cover any bare spots, then use a toothpick to gently push the coated cheesecake ball off the fork onto the second prepared baking sheet. Repeat until all balls are coated and allow the coating to harden completely.
Decorate: If desired, melt the orange candy melts in a heat-safe small bowl using 30-second intervals in the microwave, stirring well after each interval until smooth. Drizzle the melted candy over the coated cheesecake balls using a spoon, squeeze bottle, fork, or a disposable decorator’s bag with the tip snipped off. Allow the drizzled topping to harden completely before serving.