In a large bowl, combine crushed Oreos and melted butter until thoroughly combined.

Press into a 9-inch springform pan, going up the sides.

Refrigerate for one hour.

In the bowl of your mixer using the whisk attachment, beat butter sugar until fluffy (1 or 2 minutes). Add melted white chocolate and vanilla and beat until combined.

Turn your mixer to high speed and add one egg, beating for 5 minutes.

Continue with each of the eggs, beating for 5 minutes after each addition.

Fold in crushed peppermint candies and chocolate pieces.

Once the pie filling is well mixed, spoon it into your prepared shell and refrigerate for at least two hours.

In a microwave-safe bowl, heat chocolate chips and heavy cream for about a minute and a half, stopping to stir every 30 seconds.

Add light corn syrup and stir until smooth.

Let cool to room temperature, then pour over pie and sprinkle with peppermint pieces.