Remove pan from oven and reduce oven temperature to 325 F degrees. Melt white chocolate in a microwave-safe bowl, in 20-30 second intervals, stirring in between cooking intervals. When there are just small unmelted pieces left, stir well and let the residual heat melt those pieces. Set aside.
To a large mixing bowl, or bowl of a stand mixer, add cream cheese and beat until fluffy and smooth. Add sugar and melted white chocolate, beating on low until combined. Beat in heavy whipping cream and peppermint extract.
Add in eggs, one at a time, beating well between additions. Continue mixing until fully combined and smooth. With a rubber spatula or wooden spoon, stir in peppermint crunch candies by hand.
Pour mixture over the pre-baked crust and smooth into even layer.
Bake for 40-45 minutes, until it very slightly jiggles in the center when pan is nudged. Place pan on wire cooling racks and cool completely to room temperature. Place pan in refrigerator and chill overnight (or for at least several hours).