1. Mix brown sugar and cinnamon in a bowl and set aside. Cut tortillas into circles using a 3.5 to 4-inch round cutter or a glass.
2. Heat oil to about 1 inch deep in a pan over medium heat. Fry the tortilla circles for 10-15 seconds on one side, flip, and fold them in half. Continue frying until golden brown. Drain briefly and immediately coat with cinnamon sugar.
3. Place coated shells on an inverted muffin tin to cool and maintain their taco shape. Repeat with remaining tortillas.
4. For the apple pie filling, combine water, cornstarch, brown sugar, cinnamon, and nutmeg in a saucepan. Cook over medium heat, stirring until thickened (about 2-3 minutes). Add diced apples and vanilla, cooking for 10 minutes until apples soften. Cool to room temperature.
5. For the cheesecake filling, beat cream cheese, heavy cream, powdered sugar, and vanilla extract until smooth and thickened.
6. Fill each tortilla shell with cheesecake mixture using a piping bag. Top with a spoonful of cooled apple pie filling.