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 mins then add remaining 1 cup peaches. Set aside.

Cheesecake. Preheat oven 300°. Combine all cheesecake ingredients in a mixing bowl and beat on medium speed until smooth. Fill cups 2/3 full with cheesecake batter. Bake for 40mins.

Sour Cream Filling. Mix sour cream filling ingredients in a small bowl using a spoon. When the cupcakes sink in the middle, place a scant tbsp of sour cream mixture in the middle. Place back in oven for 5 mins. Remove from oven and cool. When cool, spoon about 1 1/2 to 2 tbsp of peach mango topping over the top of the sour cream filling and refrigerate.