Peach Mango 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.
Cheesecake: Heat oven to 300 degrees F.
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.
Sour Cream 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 let cool.
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.