Ingredients:

• For the Taco Shells:
• 1 cup all-purpose flour
• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon cinnamon (optional)
• For the Cheesecake Filling:
• 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 1 tablespoon lemon juice
• For the Apple Topping:
• 2 medium apples, peeled, cored, and diced
• 1 tablespoon butter
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1 tablespoon lemon juice
• For Garnish:
• Whipped cream
• Caramel sauce
• Chopped nuts (optional)

Preparing the Taco Shells

1. In a mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Whisk them together until well blended.
2. Add the softened butter to the dry ingredients. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
3. In a separate small bowl, whisk together the egg, vanilla extract, and cinnamon (if using). Pour this mixture into the flour mixture.
4. Stir until the dough starts to come together. You may need to use your hands to knead it gently until it forms a smooth ball.
5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This will help the dough to firm up and make it easier to roll out.

Preparing the Cheesecake Filling

1. While the dough is chilling, let’s prepare the cheesecake filling. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
2. Add the granulated sugar and vanilla extract to the cream cheese. Continue to beat until well combined.
3. Next, add the sour cream, heavy cream, and lemon juice. Mix on low speed until everything is well incorporated and smooth. Be careful not to overmix, as this can introduce too much air into the filling.
4. Taste the filling and adjust the sweetness if necessary. If you prefer a sweeter filling, you can add a little more sugar at this stage.
5. Once the filling is ready, cover it with plastic wrap and refrigerate until you are ready to assemble the tacos.

Preparing the Apple Topping

1. In a medium skillet, melt the butter over medium heat. Once melted, add the diced apples to the skillet.
2. Sprinkle the brown sugar, cinnamon, and lemon juice over the apples. Stir to coat the apples evenly with the sugar and spices.
3. Cook the apples for about 5-7 minutes, stirring occasionally, until they are tender but still hold their shape. You want them to be soft but not mushy.
4. Remove the skillet from the heat and let the apple mixture cool slightly. This will help prevent the cheesecake filling from melting when you assemble the tacos.

Cooking the Taco Shells

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Once the dough has chilled, take it out of the refrigerator. On a lightly floured surface, roll out the dough to about 1/8 inch thick.
3. Using a round cookie cutter or a glass, cut out circles of dough. You can make them about 4-5 inches in diameter for taco