Whisk together in a bowl flour, baking powder and salt

In a large bowl beat butter and sugar until light and fluffy

Beat in egg and vanilla until smooth

Add flour mixture, alternating with milk and stir just until blended. Fold in mini chips.

Spread into prepared pan

Bake for about 25 minutes until center is set and toothpick comes out clean. Cool on rack

In a large bowl beat cream cheese until smooth

Beat in sugar and vanilla

Add eggs one at a time, beating in just until blended

Stir in sour cream until blended

Pour this cheesecake mixture over the cooled cake in spring form pan using an off set spatula to smooth and cover cake layer

Bake on foil lined pan 45 to 50 minutes until the outside edges appear set. Cool in pan on rack for 15 minutes then run a thin knife around edges of pan and realease sides of springform pan. Cool to room temperature before covering and refrigerating at least 6 hours or for best results overnight

Heat cream until hot but not boiling, add butter off hest and stir until smooth

Pour this hot mixture over chocolate chips, stir until smooth. Chill 10 to 15 minutes just until thick enough to spread

Spread over the top of the cheesecake layer and refrigerate until set

Decorate top with sparkle sugar, do this while chocolate is still not quite set so it sticks

Serve eith whipped cream and fresh berries