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. Cool in the muffin tin for a minute and then transfer to a baking sheet to cool completely.
• Melt white chocolate using a double boiler or microwave. For double boiler, stir chocolate constantly until melted. For microwave, heat in 20 second increments, stirring in between.
• Spread melted white chocolate over each shell and then coat with strawberry crumbs. Place on a baking sheet to let the chocolate solidify.
• For the cheesecake filling, beat cream cheese, powdered sugar and vanilla until smooth. Whip heavy cream until stiff peaks form and add to the cream cheese mixture.
• Transfer the filling to a piping bag. Fill the cooled chocolate-coated shells with the filling.
• Assemble the tacos in an upright position for easier filling.
• Top with diced or halved strawberries and drizzle with strawberry syrup.