Strawberry cheesecake cupcakes with white chocolate icing

CHEESECAKE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Like I have told 100 times I love cheesecake. I love putting cheesecake into cupcakes because you can have cheesecake and cupcakes all in one. I first made this when I was a little girl and I just went strawberry picking with my grandma.I must have gotten 10 pounds of strawberry's(that is a lot of strawberry's). I knew I wanted to make some sort of cake so I decided to make strawberry cheesecake cupcakes.The first time I made these by the time I backed them I had no idea what kind of  icing to do. When I took the cupcakes out of the oven I ate one and I knew instantly I wanted to make a white chocolate icing. That was a awesome idea because the white chocolate is sweet and it went amazing with the cheesecake and added some flavor to the strawberry cake. To make sure the cake was really moist(the strawberry cake) I added some sour cream which made it soft and moist. Since a I had just went strawberry picking I used fresh strawberry's but you can do frozen strawberry's if you wanted to.ENJOY!!!!!!!!!!!!!!!!!!!!

Ingredients-
For the Cupcakes 
4 large eggs, room temperature
1 cup sour cream, room temperature
1/2 cup unsalted butter, melted
1 Strawberry Cake Mix
1 pound fresh (or frozen and thawed)hulled and a little sugar or simple syrup, if needed to make ¾ cup of strawberry puree

For the Cheesecake 
2 packs cream cheese, room temperature
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs, room temperature
For the Frosting 
3 cups white chocolate chips
3/4cup heavy cream
3 tablespoons  butter

For the Frosting 
3 cups white chocolate chips
3/4 cup heavy cream
3 tablespoons unsalted butter

Directions-
Preheat oven to 350°. Line cupcake tins with paper liners. ( makes about 30-36 cheesecake cupcakes.)
In a blender, puree the strawberries. You can add a little sugar or simple syrup if they need sweetening or a little juice or water if you need liquid for the blender to work. (This will make about 1 cup of puree. You won’t need all of it.) Set aside.
Blend eggs and sour cream with a mixer. Make sure they are room temperature first! Add in the butter and mix well. Alternately add cake mix with ¾ cup of strawberry puree until it’s all blended together well. Place about 2 tablespoons of batter in each cupcake liner (I used a 2 tablespoon cookie scoop for this.)
Make the cheesecake: Mix cream cheese, sugar, vanilla, and eggs with a hand mixer until smooth. Drop about 1-2 tablespoons of the cream cheese mixture on top of the cupcake batter.
Bake about 15-18 minutes and let cool completely before frosting. (Note: the cupcakes can be frozen once cooled and frosted at a later date.)
Make the frosting: place the chocolate chips in a large bowl (that will fit in your refrigerator). Bring heavy cream just to a boil in a small saucepan and pour over chocolate chips. Stir until they are melted. Stir in butter until it’s melted. Place the bowl in the fridge and cool for at least 30 minutes, (I left mine about an hour), stirring every 15 minutes. Remove from refrigerator and beat melted chips on high with a hand mixer until it becomes fluffy and ready to pipe or spread. Pipe onto cupcakes. Store cupcakes in refrigerator.
Serve and enjoy!!!!!!!!!!!!!!