Strawberry Cheesecake Muffins II

Cream together the cream cheese and confectioners' sugar in a bowl.

Shape the cream cheese mixture into a log then wrap with plastic wrap and place in the freezer.

Place the strawberry preserves in a small bowl and freeze while preparing the remaining ingredients.

Place 1/2 cup biscuit mix and 2 tablespoons white sugar in a bowl.

Cut 2 tablespoons cold butter into the biscuit mix-sugar mixture with a knife or pastry blender until the mixture resembles coarse crumbs; refrigerate crumb mixture.

Preheat an oven to 375 degrees F (190 degrees C).

Line 6 extra large muffin cups with paper liners.

Whisk together 2 cups biscuit mix 3/4 cup white sugar milk egg and 1/3 cup of melted butter in a bowl.

Fill each prepared muffin cup half full of batter. Reserve remaining batter.

Divide the cold strawberry preserves evenly over the batter.