1 c. sugar, divided
1/2 c. butter, softened
1 egg
2 tsp. vanilla extract, divided
1 1/2 c. all-purpose flour
1/2 tsp. baking powder
1 c. Hershey's mini chips, divided
2 c. dairy sour cream
2 eggs
2 c. frozen nondairy whipped topping, thawed
fresh strawberries, rinsed and halved

Heat oven to 350°F. Grease 9-inch spring-form pan. Beat 1/2 cup sugar and butter in large bowl. Add 1 egg and 1 teaspoon vanilla; beat until creamy. Gradually add flour and baking powder, beating until smooth; stir in 1/2 cup mini chips. Press mixture onto bottom of prepared pan. Stir together sour cream, remaining 1/2 cup sugar, 2 eggs and remaining 1 teaspoon vanilla in medium bowl; stir in remaining 1/2 cup mini chips. Pour over mixture in pan.

Bake 50 to 55 minutes or until almost set in center and edges are lightly browned. Cool completely on wire rack; remove side of pan. Spread whipped topping over top. Cover. Refrigerate.

Just before serving, arrange strawberry halves on top of cake. Garnish as desired. Refrigerate leftover dessert.