Step 1: Prep the Muffin Tin
Preheat oven to 325°F (163°C).
Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick spray.

Step 2: Make the Crust
In a bowl, combine graham cracker crumbs, melted butter, and honey.
Mix until the texture resembles wet sand.
Spoon about 1 tbsp of the mixture into each liner and press down firmly to form the base.
Bake crusts for 5 minutes, then remove and let cool.

Step 3: Make the Cheesecake Filling
In a large bowl, beat the cream cheese until smooth.
Add sour cream, honey, and vanilla extract. Mix until well combined.
Add eggs one at a time, mixing gently to avoid incorporating too much air.
Stir in lemon juice and cornstarch until smooth.
Divide the mixture evenly among the liners, filling each about ¾ full.

Step 4: Bake the Cheesecake Cupcakes
Bake at 325°F (163°C) for 18–20 minutes, or until centers are just set and slightly jiggly.
Turn off the oven and let cupcakes cool in the oven for 10 minutes with the door slightly open.
Transfer to a cooling rack and let cool completely, then refrigerate for at least 2 hours.

Step 5: Prepare the Peach Topping
In a small saucepan over medium heat, combine diced peaches, honey, lemon zest, lemon juice, and cinnamon.
Cook for 5–7 minutes, stirring occasionally, until peaches are tender and the mixture is syrupy.
Let it cool completely before topping the chilled cupcakes.

Step 6: Assemble & Serve
Spoon the peach topping over each chilled cheesecake cupcake.
Garnish with whipped cream, mint leaves, or extra peach slices if desired.
Serve cold for the best texture and flavor.