Prepare the Taco Shells

Preheat your oven to 375°F (190°C).

Mix the granulated sugar and cinnamon in a small bowl.

Brush both sides of each tortilla with melted butter.

Sprinkle each tortilla evenly with the cinnamon-sugar mixture.

Flip a muffin tin upside down and drape each tortilla between two cups to form a taco shape.

Bake for 8–10 minutes, until golden and crisp.

Cool completely so the shells hold their shape.

2. Make the Cheesecake Filling

Whip the heavy cream until stiff peaks form; set aside.

In another bowl, beat the cream cheese until smooth.

Add powdered sugar and vanilla; mix until creamy.

Fold the whipped cream into the cream cheese mixture gently.

Transfer to a piping bag and refrigerate until ready to use.

3. Prepare the Strawberry Crunch

Add freeze-dried strawberries and Golden Oreos to a food processor.

Pulse until coarse crumbs form (avoid over-processing).

Stir in melted butter to help the mixture stick to the shells.

Spread the crumb mixture on a plate.

4. Assemble the Tacos

Dip the edges of each cooled taco shell into the strawberry crunch.

Pipe the cheesecake filling into each shell, filling about ¾ full.

Add fresh diced strawberries.

Top with extra crunch or whipped cream if desired.

Serve immediately for best texture.