Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 cup sugar
  • 'divided' ½ cup (1 stick) butter or margarine {softened}
  • 1 egg
  • 2 teaspoons vanilla extract
  • 'divided' 1-1/2 cups all-purpose flour
  • ½ teaspoon baking powder
  • 1 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate
  • 'divided' 1 container (16 oz.) dairy sour cream
  • 2 eggs
  • 2 cups frozen non-dairy whipped topping {thawed}
  • Fresh strawberries {rinsed and halved}
Instructions
  1. Heat oven to 350°F.
  2. Grease 9-inch springform pan. {I made bars so I used a 9"x9" glass pan.
  3. Beat ½ cup sugar and butter in large bowl.
  4. Add 1 egg and 1 teaspoon vanilla; beat until creamy.
  5. Gradually add flour and baking powder, beating until smooth.
  6. Stir in ½ cup small chocolate chips.
  7. Press mixture onto bottom of prepared pan.
  8. Stir together sour cream, remaining ½ cup sugar, remaining 2 eggs and remaining 1 teaspoon vanilla in medium bowl.
  9. Stir in remaining ½ cup small chocolate chips.
  10. Pour over mixture in pan.
  11. Bake 50 to 55 minutes until almost set and edges are lightly browned.
  12. Cool completely on wire rack; remove side of pan.
  13. Spread whipped topping over top.
  14. Cover; refrigerate.
  15. Just before serving, arrange strawberry halves on top of cake; garnish as desired. Cover; refrigerate leftover dessert. 12 servings.
Recipe by REASONS TO SKIP THE HOUSEWORK at https://www.reasonstoskipthehousework.com/chocolate-chip-shortbread-cheesecake/