Fill a medium sauce pan 1 to 2-inches full with water and place over medium-high heat. Bring to a simmer, and reduce heat to medium so you don't loose the steam being created.

Unwrap all the Hershey’s Candy Corn bars, and place the bars and white chocolate chips in a glass, heat-safe bowl. Place the bowl on top of the sauce pan (creating a double boiler).

Melt the chocolates together until smooth, stirring often.

Line a 9-inch x 9-inch baking dish with waxed paper. Pour 1/2 of the melted chocolate into the dish. Use an offest spatula to spread the chocolate into an even layer. Put the baking dish in the freezer to set the chocolate.

Turn off the heat under the saucepan of water and place the glass bowl with the remaining chocolate back over the pan. This keeps the chocolate liquid, and prevents it from over heating and seizing.

While chocolate sets, place the chocolate sandwich cookies into a food processor. Pulse until the cookies become crumbs (no big chunks). Add the cream cheese in large hunks, and pulse the processor again until a dough-like ball forms.

Remove the baking dish from the freezer. Portion the cookie mixture in large dollops around the frozen chocolate. Use the back of a spoon to spread the cookie mixture into an even layer. (I flattened the cookie mixture with my offset spatula once it was spread out.)

Pour the remaining melted chocolate over the cookie mixture, and use the offset spatula to spread the chocolate into an even layer. Sprinkle candy corn all over the top of the bark.

Place the baking dish in the refrigerator until the chocolate has set and the cookie mixture is firm, at least 1 hour.

Removed from the fridge, and use the waxed paper to lift our the bark. Use you hands to break the bark into medium sized pieces. Store in an airtight container in the fridge.