Preheat oven to 325°F. Spray 13 x 9 in. pan with vegetable pan spray. Spread cookie crumbs evenly onto bottom of pan, pressing firmly into pan. Bake 10 minutes. Remove from oven; cool on cooling grid.

In medium bowl, beat cream cheese and sugar with electric mixer until smooth and creamy. In small bowl, combine condensed milk and egg. Gradually add to cream cheese mixture while beating on low speed. Add candy flavoring and icing color; blend well. Pour over cookie crust.

Bake 15-20 minutes or until filling is firm and lightly brown around edges. Cool completely in pan on cooling grid.

Meanwhile, prepare ganache topping. In large saucepan, heat cream (do not boil). Remove from heat; add chopped candy and stir until melted and smooth. Pour over bars; carefully spread to cover evenly. Chill bars until ready to serve. Cut into pieces. Keep refrigerated until ready to serve.