How to make Strawberry Crunch

• Cut 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.
• Bake at 350 F for 5-6 minutes or until the edges are golden. Let them cool in the muffin tin for a minute, then transfer to a baking sheet.
• Melt white chocolate using a double boiler or microwave, ensuring not to mix water with chocolate.
• Spread melted white chocolate over each shell and coat them with strawberry crumbs, then let them solidify on a baking sheet.
• Beat cream cheese, powdered sugar, and vanilla until smooth. Whip heavy cream until stiff peaks form and mix gently with cream cheese.
• Transfer the cheesecake filling into a piping bag and fill the cooled shells once the chocolate is solid.
• Assemble tacos by placing the shells upright in a muffin tin or dish. Pipe the filling into shells.
• Top with diced strawberries and drizzle strawberry syrup on top.