1-First Step: Prep and oven setup. Preheat your oven to 400F. Lightly grease an upside-down muffin tin or spray with nonstick spray so the tortilla shells release easily. Line a work surface with a clean towel for cutting tortillas and mixing crumbs.

2-Second Step: Make the graham-cinnamon crumb coating. In a medium bowl, combine 1 cup graham cracker crumbs with 1/2 teaspoon cinnamon. Stir well so the spice is evenly distributed. Pour 1/4 cup melted butter into a shallow dish for dipping tortillas.

3-Third Step: Cut and coat the tortilla rounds* Use a cookie cutter or wide glass to cut 4 to 5 rounds from each 8-inch flour tortilla. You should yield about 24 to 30 rounds total.* Dip each round into the melted butter to coat both sides lightly, then press into the graham-cinnamon crumb mix so both sides are coated.* Shape the coated rounds by placing each one between two upside-down muffin tin cups to form a taco shell shape that will hold filling once baked.

4-Fourth Step: Bake the shells. Place the muffin tin with shaped rounds into the preheated 400F oven. Bake for 10 minutes or until the shells are golden and crispy. Watch closely in the last few minutes to avoid over-browning. Cool completely in the muffin tin so they hold their shape.

5-Fifth Step: Make the homemade apple filling (or use canned)* In a medium skillet, melt 2 tablespoons butter over medium-high heat.* Add 3-4 medium apples peeled, cored, and diced into 1/4-inch cubes, 1/3 cup brown sugar, 3 tablespoons water, 1 teaspoon cinnamon, and 1/8 teaspoon nutmeg. Cook for 4 to 6 minutes until apples start to soften.* Mix 1 tablespoon plus 1 teaspoon cornstarch with 2 tablespoons water to create a slurry. Stir the slurry into the pan and cook for another 4 to 5 minutes until the mixture thickens and becomes glossy. Remove from heat and cool completely before using. If you prefer a shortcut, drained canned apple pie filling works well. Chop apples smaller if needed for bite-sized toppings.

6-Sixth Step: Make the no-bake cheesecake filling. In a mixing bowl, beat 1 cup softened cream cheese with 1/4 cup powdered sugar on medium speed until smooth. Add 1 cup heavy cream, 1 teaspoon lemon zest, and 1 teaspoon vanilla extract. Beat on medium speed for about 2 minutes until the mixture is thick and holds shape. Chill for 30 minutes to firm up slightly for piping.

7-Final Step: Assemble and serve* Fill a piping bag or a resealable plastic bag with the cheesecake mixture and snip the corner for easy piping.* Pipe the cheesecake filling into each cooled shell, filling to about three quarters full.* Top each taco with about 1/2 teaspoon of apple filling, either homemade or canned. If desired, sprinkle a few extra graham crumbs over the top for texture.* Chill the assembled tacos for 30 minutes if you want firmer filling, or serve right away for a softer center.