Prepare the Tortilla Shells

Preheat oven to 180°C (350°F).

Brush both sides of each tortilla with melted butter, then coat with the cinnamon-sugar mixture.

Drape tortillas over two rungs of an inverted muffin tin or place them inside an oven-safe taco mold.

Bake for 10–12 minutes until golden and crisp. Let cool.

Make the Cheesecake Filling

In a bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.

In a separate bowl, whip heavy cream until stiff peaks form, then fold into the cream cheese mixture. Chill until ready to use.

Cook the Apple Filling

In a pan over medium heat, melt butter and add diced apples, brown sugar, and cinnamon. Cook for 5–7 minutes until apples are soft.

Stir in the cornstarch mixture and cook for another minute until thickened. Remove from heat and let cool.

Assemble the Tacos

Pipe or spoon cheesecake filling into each taco shell, then top with the apple filling.

Serve immediately or chill for 15 minutes before serving.