Line a baking sheet with silpat liner or waxed paper and spray lightly with nonstick cooking spray.

Melt 1/2 cup of the melting wafers and set aside.

Process Nilla Wafer cookies in the food processor until they reach bread crumb consistency.

Turn on food processor and add cream cheese one cube at a time, pumpkin, powdered sugar, pumpkin pie spice and pinch of salt just until combined.

Slowly add melted white chocolate and process again just until combined.

Transfer pumpkin cheesecake mixture to small container to chill.

Chill until firm and scoopable, about 1 hour.

Use a medium cookie scoop to scoop pumpkin cheesecake mixture.

Gently roll into balls and chill again until firm, about 1 hour.

Melt remaining white chocolate wafers.

Balancing the pumpkin cheesecake balls on small fork, spoon melted chocolate over chilled pumpkin cheesecake balls.

Transfer to lined baking sheet and sprinkle with additional crushed Nilla Wafers.

Serve chilled.