Ingredients

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

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Instructions

1. For the 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. Cool for 10 minutes, then add the remaining 1 cup peaches. Set aside.
2. For the cheesecake: Preheat oven to 300 degrees F.
3. Combine all cheesecake ingredients in a mixing bowl and beat on medium speed with electric mixer until smooth. Place paper baking cups into muffin tins and fill cups 2/3 full with cheesecake batter. Bake for 40 minutes.
4. For the filling: Mix sour cream filling ingredients in a small mixing bowl using a spoon. 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. Remove from oven and cool.
5. 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.