Step 1: Shape the Taco Shells

Brush both sides of each tortilla with melted butter.

Mix the sugar and cinnamon together and sprinkle over the tortillas.

Drape the tortillas over oven-safe bars, an inverted muffin tin, or taco molds to create taco shapes.

Bake at 375°F (190°C) for 8 to 10 minutes until lightly golden and crisp.

Allow them to cool completely.

Step 2: Make the Strawberry Crunch

Place the golden sandwich cookies and freeze-dried strawberries into a food processor.

Pulse until fine crumbs form.

Mix with melted butter and set aside.

Step 3: Prepare the Cheesecake Filling

Beat the softened cream cheese until smooth.

Add powdered sugar and vanilla extract.

In a separate bowl, whip the heavy cream until stiff peaks form.

Fold the whipped cream into the cream cheese mixture until light and fluffy.

Step 4: Fill the Taco Shells

Transfer the cheesecake mixture to a piping bag.

Pipe the filling into each cooled taco shell.

Step 5: Add the Crunch Topping

Generously sprinkle or press the strawberry crunch mixture onto the cheesecake filling.

Step 6: Garnish and Chill

Top with fresh strawberries and a small swirl of whipped cream if desired.

Refrigerate for at least 1 hour before serving.