Preheat oven 350ºF. Spray a 13 in. x 9 in. pan with vegetable pan spray.

In medium bowl, combine flour, butter and confectioners’ sugar; mix to form a soft dough. Press into bottom of prepared pan. Bake 20-22 minutes or until edges of crust are golden brown. Let cool on cooling grid 10 minutes.

In large bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until smooth. Add eggs, one at a time, while mixing on low speed. Add vanilla. Beat in melted Candy Cane Candy Melts. Spread mixture on crust and bake 25-27 minutes longer or until filling is set. Transfer to cooling grid to cool 10 minutes. Refrigerate 4 hours or until cold. When ready to serve, drizzle with melted Dark Cocoa Candy and sprinkle with Peppermint Crunch.