Cherry Cheesecake Chimichangas

Ingredients
▢8 ounces cream cheese softened
▢½ cup powdered sugar
▢1 large egg
▢1 Tablespoon all-purpose flour
▢½ teaspoon vanilla extract
▢4 large flour tortillas
▢1 cup cherry pie filling
▢¼ cup granulated sugar
▢1 teaspoon ground cinnamon
▢2 Tablespoons unsalted butter melted
▢Olive oil spray
Instructions
In a medium-sized bowl with a hand mixer, add the cream cheese and whip until smooth.
Add the powdered sugar and mix until combined. Add the egg, flour, and vanilla, mix until smooth.
Preheat the air fryer to 360°F. Take a tortilla on a clean work surface and place 1/4 of the cheesecake mixture into the center. Top with ¼ cup of the cherry pie filling.
Take the two sides and fold them over the filling.
Take the bottom flap of the tortilla and fold it over the filling but make sure there is a flap so you can close the chimichanga.
Take the top flap and fold it over to make a little package.
Spray the basket of the air fryer with olive oil spray. Place the tortillas seam side down into the basket not touching. Spray the tops with more olive oil spray. Air fry for 8-10 minutes or until golden brown.
While the chimichangas are cooking, place the sugar and cinnamon in a shallow bowl or plate and mix to combine.
Once golden brown, brush the chimichangas all over with the melted butter.
Roll them in the cinnamon sugar, let them cool slightly, and serve with ice cream, whipped cream or as is!