Step 1: For the Strawberry Crunch: In a food processor, pulse the Golden Oreo cookies until they are fine crumbs. Transfer to a medium bowl.
Step 2: Add the freeze-dried strawberries to the food processor and pulse until they form a fine powder. Add to the Oreo crumbs.
Step 3: Pour the melted unsalted butter over the cookie and strawberry mixture. Mix until everything is well combined and crumbly. Set aside.
Step 4: For the Cheesecake Filling: In a large bowl, using an electric mixer, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Ensure there are no lumps.
Step 5: Gradually add the sifted powdered sugar to the cream cheese, mixing on low speed until fully incorporated, then increase to medium and beat until light and fluffy.
Step 6: Stir in the vanilla extract and mix well.
Step 7: In a separate chilled bowl, whip the very cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. Be careful not to overmix. Cover and refrigerate for at least 30 minutes to allow it to set slightly.
Step 8: For the Taco Shells: Preheat your oven to 375°F (190°C). In a small bowl, combine the granulated sugar and ground cinnamon for the cinnamon sugar.
Step 9: Brush both sides of each flour tortilla with melted butter. Sprinkle generously with the cinnamon sugar mixture.
Step 10: Drape the buttered and sugared tortillas over the bars of your oven rack or over the sides of an inverted muffin tin to create a ‘taco’ shape.
Step 11: Bake for 8-12 minutes, or until golden brown and crispy. Keep a close eye on them to prevent burning. Remove from oven and let them cool completely on a wire rack. They will crisp up further as they cool.
Step 12: To Assemble: Once the taco shells are completely cool and crispy, remove the cheesecake filling from the refrigerator. Transfer the filling to a piping bag with a large star tip for a beautiful presentation, or simply use a spoon.
Step 13: Carefully fill each taco shell with a generous amount of cheesecake filling.
Step 14: Take the prepared strawberry crunch mixture and gently press it onto both sides of the exposed cheesecake filling, or sprinkle it generously over the top.
Step 15: Garnish with fresh strawberry slices, if desired. Serve immediately or chill for a short period before serving. Enjoy your delicious strawberry crunch cheesecake tacos!