1-First, preheat your oven to 400°F (about 200°C) and combine the graham cracker crumbs with cinnamon. Cut the tortillas into rounds using a cookie cutter, then dip each round into the melted butter and coat it with the graham cracker mixture. Place these rounds between the cups of an upside-down muffin tin to shape them into taco shells, and bake for 10 minutes until they’re golden and crisp. Let them cool before moving on.

2-Next, for the apple filling, melt butter in a pan and add the diced apples, brown sugar, spices, and water. Cook over medium-high heat for 4-6 minutes until the apples soften, then mix the cornstarch with water and add it to the pan. Cook for another 4-5 minutes until it thickens, and let it cool. This step really brings out the fresh apple flavors that make these tacos special.

3-For the cheesecake filling, beat the cream cheese, heavy cream, powdered sugar, lemon zest, and vanilla extract for 2 minutes until it’s thickened. Chill it for 30 minutes and transfer it to a piping bag for easy use. Finally, pipe the cheesecake filling into the cooled taco shells, top each with about 1/2 teaspoon of the apple filling, and sprinkle extra graham cracker crumbs on top if you like. Serve right away or chilled for the best taste.