Preheat your oven to 350°F (175°C) if you choose to par-bake your crust for extra crispness. In a mixing bowl, combine chocolate cookie crumbs and melted butter, mixing until fully moistened. Press into a pie dish and bake for 10 minutes or freeze for 20 minutes.

Whip heavy cream to stiff peaks in a large bowl, then set aside. Blend cream cheese, powdered sugar, and peppermint extract until smooth and creamy. Fold whipped cream into the cream cheese mixture, then mix in crushed candy canes.

Pour the peppermint filling into the cooled crust, smoothing the top. Chill in the refrigerator for at least 4 hours, or overnight.

Heat heavy cream in a saucepan until simmering, then pour it over chopped white chocolate in a bowl. Let sit for a minute, then whisk until smooth.

Pour the ganache over the chilled pie, allowing it to cascade down. Sprinkle additional crushed candy canes before serving.