Spray a 9 inch springform pan with bakers spray. Preheat oven to 350F
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
Lower oven temperature to 325F. Line a baking pan with foil. This is to protect and hold cheesecake while baking
MAKE CHEESECAKE LAYER
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
MAKE CHOCOLATE GANACHE LAYER
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
