In a bowl, stir together; flour, sugar and salt. Using a pastry blender, cut butter cubes into flour mixture until pieces are pea-size. Sprinkle vinegar over flour mixture, tossing with a fork. Sprinkle 5 to 6 Tbsp. cold water, 1 Tbsp. at a time, over flour mixture, tossing with a fork each time until dough is moistened and crumbly. Gather dough into a ball, flatten into a disk, wrap in plastic wrap and refrigerate at least 4 hours.

Preheat oven to 400ºF. Roll dough into a 12-in. circle. Gently fold the crust into quarters, center over 9-in. pie plate, and unfold. Ease the crust into the plate. Trim pastry, leaving a 1-in. overhang beyond plate edge. Fold crust edge under and crimp or flute the edge using a fork or your fingers. Prick pastry with a fork. Line bottom and up sides of crust with foil and add dried beans or pie weights. Bake for 15 minutes; remove foil. Bake an additional 10 to 15 minutes until crust is golden. Remove to a wire rack; cool completely.

In a bowl, beat butter, cream cheese and sugar together. Combine egg product and whipping cream; gradually add to butter mixture while beating, scraping bowl often. Beat until light and fluffy, about 5 minutes. Reserve half of mixture in a small bowl. Add cooled white chocolate to remaining half of mixture; beat well. Stir in crushed candy. Spread in baked pie crust; chill 10 minutes. Return reserved butter mixture to bowl, add cooled semi-sweet chocolate, and beat well. Spread over white chocolate layer. Refrigerate at least 2 hours. Makes 8 servings.