Prepare the Tortilla Cups: Preheat your oven to 350°F (175°C). Using a round cookie cutter, cut each tortilla into 4-inch rounds. Brush both sides of each tortilla round with melted butter, then coat in a mixture of graham cracker crumbs and cinnamon.

Bake the Tortilla Cups: Place the coated tortilla rounds into a mini muffin tin, pressing down to form cups. Remove and let them cool.

Make the Cheesecake Filling: In a mixing bowl, whip the heavy cream until it forms stiff peaks. In another bowl, blend the softened cream cheese until it reaches a silky consistency. Incorporate lemon zest, vanilla extract, and powdered sugar, then mix thoroughly until well combined. Gently fold the whipped cream into the cream cheese mixture until smooth and creamy. Set aside in the refrigerator.

Prepare the Homemade Apple Filling (if using): In a medium skillet, melt butter over medium heat. Add the diced apples, brown sugar, water, cinnamon, and nutmeg. Cook, stirring occasionally, for 5-7 minutes until apples are tender. In a small bowl, mix cornstarch with water, then add to the apple mixture. Continue cooking for another 2 to 3 minutes until the mixture begins to thicken. Take it off the heat and allow it to cool for a moment.

Assemble the Tortilla Cups: Spoon cheesecake filling into each cooled tortilla cup, filling about halfway. Top with a spoonful of apple filling, either homemade or canned, as preferred.

Serve and Enjoy: Serve the mini apple cheesecake tortilla cups immediately, or refrigerate for up to a few hours. Enjoy these delightful bites of creamy, fruity, and crunchy goodness!