In a medium mixing bowl, mix together the softened cream cheese, sugar, vanilla extract, and a splash of lemon juice.

Beat the mixture with a hand mixer or whisk until smooth and creamy.

If desired, fold in fresh fruit or chocolate chips for added flavor.

Lay a tortilla flat on a clean surface.

Spoon about 2-3 tablespoons of the cheesecake filling onto the center of the tortilla.

Fold in the sides of the tortilla and roll it up tightly, like a burrito. Secure with a toothpick if necessary. Repeat with the remaining tortillas.

Heat the vegetable oil in a deep skillet or frying pan over medium heat. Heat the oil until it's hot but not smoking (approximately 350°F).

Gently lower the rolled chimichangas into the oil with the seam side facing down. Fry in batches to avoid overcrowding.

Cook for 2-3 minutes per side, or until they turn golden brown crispy . Remove and drain on paper towels.

Combine the granulated sugar and ground cinnamon in a shallow dish.

While the chimichangas are warm, roll them in the cinnamon-sugar mixture to coat them completely.

Transfer the coated chimichangas to a serving plate.

Top with your favorite garnishes, such as powdered sugar, whipped cream, or a drizzle of chocolate sauce.