In a mixing bowl, whisk the softened cream cheese until smooth and fluffy.

Add the sugar, vanilla extract, and sour cream. Mix until well combined and creamy.

Pour enough vegetable oil into a deep saucepan to cover the base by about 2 inches.

Heat the oil over medium heat. Test the oil temperature by dropping in a small piece of tortilla; if it sizzles, the oil is ready.

Lay out the flour tortillas on a clean surface. Spoon 2-3 tablespoons of the cheesecake filling onto the lower portion of each tortilla.

Roll the tortillas tightly, folding in the sides as you go. Secure them with toothpicks to keep the filling in place during frying.

Carefully place the assembled chimichangas into the hot oil. Fry for 2-4 minutes on each side, or until golden brown and crispy.

Use a slotted spatula to remove them from the oil and place them on a plate lined with paper towels to drain excess grease.

In a shallow bowl, combine the sugar and cinnamon for the topping.

While the chimichangas are still warm, roll them in the cinnamon sugar mixture until fully coated.

Drizzle each chimichanga with caramel sauce and melted chocolate for an indulgent finish.

Serve warm and enjoy this decadent dessert.