1. Make the Taco Shells:

• Preheat oven to 400°F (204°C).

• Cut small circles (4 inches) from tortillas using a cookie cutter.

• Dip or brush each tortilla round with melted butter.

• Coat both sides in a cinnamon-sugar mixture.

• Drape over oven rack bars or place between muffin tin cups to create a taco shape.

• Bake for 6–8 minutes or until golden and crisp. Let cool completely before filling.

2. Prepare the Cheesecake Filling:

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

• In a separate bowl, whip heavy cream to stiff peaks.

• Fold whipped cream into the cream cheese mixture until fully combined.

• Chill until ready to assemble.

3. Cook the Apple Filling:

• Melt butter in a skillet over medium heat.

• Add diced apples, brown sugar, cinnamon, and nutmeg.

• Cook for 5–7 minutes, stirring occasionally, until apples are soft and tender.

• If needed, stir in the cornstarch slurry and cook 1–2 more minutes until thickened.

• Remove from heat and allow to cool slightly.

4. Assemble the Tacos:

• Fill each cooled taco shell with the cheesecake filling using a spoon or piping bag.

• Top with a generous spoonful of warm or cooled apple mixture.

• Serve immediately for the best texture.