Peaches N Cream Cheesecake Cupcakes

I have found my favorite dessert. This was amazing and I didn't make it a friend did. Very nice summer dessert.

• Ready In: 1 hr 15 mins
• Yields: 18 10 20 cupcakes.

Ingredients

• 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

Directions

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.