Preparation

• Start by cutting the tortillas with a 4 inch cookie cutter. You need 15 circles. Cover them with melted butter and place them on a muffin tin turned upside down, so that they get shell shape.
• Bake at 350 F for 5-6 minutes or until the edges are golden. When they are done, take them out of the oven and leave to cool for a minute in the muffin tin, then transfer them to a baking sheet lined with parchment paper, to cool completely.
• While tortilla shells are cooling, melt the white chocolate using a double boiler or microwave.
• Spread melted white chocolate over each shell both outside and inside with a brush, then coat the shells with strawberry crumbs. Place the coated shells in a baking sheet lined with parchment paper and leave for the chocolate to become solid.
• To make the cheesecake filling, beat cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip heavy whipping cream until stiff peaks form, then fold into the cream cheese mixture.
• Transfer the cheesecake filling into a piping bag and fill the chocolate-coated shells once the chocolate is solid.
• Assemble the tacos by placing the filled shells upright and topping with sliced strawberries and strawberry syrup.