Place the can of Apple pie filling in the refrigerator to chill.
Pre-heat oven to 400 degrees.
Melt butter in a microwave safe bowl for about 30 seconds, stir until melted and set aside.
In a bowl, combine the sugar and cinnamon and stir well to mix.
Using a large biscuit/cookie cutter, cut out rounds from the tortillas (about 2 rounds each Tortilla).
Dip the Tortilla cut outs into the melted butter, and then dip them in the cinnamon sugar mixture.
Turn a muffin pan upside down and place the tortillas between the muffin cups.
Bake for 10 minutes, and let cool on the bottom of the muffin tin.
Remove all the taco shells from the back of the muffin tin, when cool to the touch, and place on a wire rack to finish cooling.
Mix the cream cheese until it is light and fluffy.
Add the heavy cream, lemon zest and vanilla and mix well, to make sure all ingredients are well blended.
Add the powdered sugar a little at a time, mixing between each addition.
Scrape down the sides of the bowl and mix again for 2 minutes on medium speed, until completely blended smooth, and thickened.
Place the cheesecake mixture in the refrigerator for 1 hour to chill.
After the shells are cool and the cheesecake is chilled, transfer the cheesecake to a piping bag.
Pipe the cheesecake into the taco shells, filling them about 3/4 of the way in the shell.
Top with a teaspoon of Apple Pie Filling and sprinkle with remaining cinnamon sugar mixture.