Preheat oven to 400°F (200°C). Mix sugar and cinnamon in a shallow bowl. Brush both sides of each tortilla with melted butter, then coat with the cinnamon-sugar mixture. Fold tortillas over the bars of the oven rack so they hang like taco shells.

Bake for 8–10 minutes until golden and crispy, then cool on a wire rack. For extra crunch, deep-fry tortillas in oil until crisp and immediately coat in cinnamon sugar.

Melt butter in a skillet over medium heat. Add diced apples, brown sugar, cinnamon, nutmeg, and lemon juice.

Cook for 5–7 minutes until apples soften. Stir in the cornstarch slurry and cook another 1–2 minutes until thickened. Remove from heat and let cool.

Beat softened cream cheese with powdered sugar and vanilla until smooth. In another bowl, whip heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture until light and fluffy.

Pipe or spoon the cheesecake filling into each taco shell. Top with apple pie filling and drizzle with caramel sauce or add whipped cream if desired. Serve right away for the best crispness.