Directions

Preheat oven to 300 degrease.

Combine all cheesecake ingredients in a mixing bowl and beat on medium speed with electric mixer until smooth. Place baking cups into muffin tins and fill cups 2/3 full with cheesecake batter.

Bake for 40 minutes. Mix sour cream filling ingredients in a small mixing bowl using a spoon. When 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.

When cool, spoon about 1 ½ to 2 Tablespoons of Peach Mango topping over the top of the sour cream filling on each cupcake and refrigerate.

Combine Mayfield Peach Ice Cream, mango juice and cornstarch in a medium saucepan, stirring constantly, cook on medium heat until mixture bubbles and thickens. Cool to room temperature and set aside.

Makes 18 to 20 cupcakes.