Peaches N Cream Cheesecake Cupcakes

• Peach Mango Topping
• 2 cups peeled chopped fresh ripe peaches
• 1/2 cup mango juice
• 1/3 cup sugar
• 2 1/2 tablespoons cornstarch
• Cheesecake
• 3 (8 ounce) packages cream cheese, softened
• 5 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup sugar
• Sour Cream Filling
• 1 cup sour cream
• 3 tablespoons sugar
• 1 teaspoon vanilla extract

1. Topping: Combine 1 cup peaches, mango juice, sugar and cornstarch in a medium saucepan. Cook and stir over medium heat until mixture bubbles and thickens.
2. Cool for 10 minutes, then add the remaining 1 cup peaches. Set aside.
3. Cheesecake: Preheat oven to 300 degrees.
4. Combine all cheesecake ingredients in a mixing bowl and beat on medium speed with electric mixer until smooth.
5. Place paper baking cups into muffin tins and fill cups 2/3 full with cheesecake batter.
6. Bake for 40 minutes.
7. Filling: Mix sour cream filling ingredients in a small mixing bowl using a spoon.
8. When the cupcakes sink in the middle, place a scant tablespoon of sour cream mixture in the middle of each one. Place back into the oven for 5 more minutes.
9. Remove from oven and cool.
10. When cool, spoon about 1 1/2 to 2 tablespoons of Peach-Mango topping over the top of the sour cream filling on each cupcake and refrigerate.

mango, fresh ripe peaches, mango juice, sugar, cornstarch, cream cheese, eggs, vanilla, almond, sugar, sour cream filling, sour cream, sugar, vanilla

Taken from www.food.com/recipe/peaches-n-cream-cheesecake-cupcakes-124980 (may not work)