For Peach Mango topping:
2 cups peeled, chopped fresh ripe peaches
½ cup mango juice
â…“ cup sugar
2½ tablespoons cornstarch

For Cheesecake:
3 8-ounce packages cream cheese, softened
4 eggs
1½ teaspoon vanilla
1 cup sugar

For Sour Cream filling:
1 cup sour cream
3 tablespoons sugar
1 teaspoon vanilla

Combine 1 cup of the peaches, mango juice, sugar and cornstarch in a medium saucepan. Cook and stir over medium heat until mixture thickens. Cool for 10 minutes, then add the remaining 1 cup peaches. Set aside. Preheat oven to 300º. 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 ⅔ full with cheesecake batter. Bake for 40 minutes. Mix sour cream filling ingredients in a mixing bowl. When the cupcakes sink in the middle, place a tablespoon of sour cream filling into the middle of each one. Place back in the oven for 5 more minutes. Remove from oven and cool. When cool, spoon about 2 tablespoons of peach topping of the top of cupcake.