Filling: Beat the cream cheese, sugar, vanilla, and lemon juice together until creamy and combined, then fold in the cool whip. 

Place the cream cheese mixture into a piping bag (or a ziplock bag) and refrigerate until ready to use.

Taco Shells: Heat the oil in a deep pan to 350°F.  Combine the sugar and cinnamon together in a bowl. Set aside. 

Using long metal tongs, hold a tortilla folded in half. Submerge the tortilla in the hot oil until lightly browned about 1 minute. (Holding the tortilla with the tongs in the folded shape while it fries. Read post above for more options/tips for shaping the tortillas.)

Remove the tortilla from the oil and place it on a paper towel-lined plate for 30 seconds and then quickly coat in the cinnamon sugar. I used a spoon to spoon the sugar over the tortilla on the outside and insides. 

Continue frying the tortilla shells and coating them in cinnamon sugar mixture. 

When ready to serve, pipe the cheesecake filling into the shells with a piping bag (or with a ziploc bag with the end cut off) and top with a large spoon of the cherry pie filling.