Shells

Preheat the oven to 375°F (190°C).

Use a 4-inch cookie cutter to cut circles out of the flour tortillas.

In a shallow bowl, mix graham cracker crumbs, powdered sugar, and cinnamon.

Brush both sides of each tortilla circle with melted butter.

Coat the buttered tortillas in the graham cracker mixture.

Place the tortillas on an upside-down muffin tin, positioning them between the cups to form taco shells.

Bake for 8-10 minutes until golden and crispy. Let cool completely.

Apple Pie Filling

Place diced apples in a large bowl.

Add brown sugar, lemon juice, cinnamon, vanilla, and nutmeg; mix well.

Transfer mixture to a saucepan and add ½ cup water.

Bring to a boil over medium heat, then reduce to a simmer and cook for 7 minutes, stirring occasionally.

Stir cornstarch mixed with water into the mixture to thicken.

Cook until desired consistency, then remove from heat and cool.

Cheesecake Filling

Beat cream cheese until smooth.

Add heavy cream, powdered sugar, vanilla, and lemon zest; beat until light and fluffy.

Chill the mixture in the fridge for about 30 minutes.

Transfer to a piping bag.

Assembly

Pipe cheesecake filling into the cooled taco shells.

Top with apple pie filling.

Optionally, sprinkle more graham cracker crumbs on top.

Serve immediately and enjoy!