Strawberry Cheesecake Tacos

1. Stage

Preheat the oven to 375°F. Place the muffin tin upside down over a baking sheet. In one shallow dish, pour the melted butter, and in another, mix together the graham cracker crumbs and sugar. Use a fork to poke a few holes into each tortilla to prevent air bubbles during baking. Dip both sides of each tortilla in the melted butter, then press it into the graham cracker mixture until well coated. Carefully tuck the tortillas between the muffin cups to form taco shapes. Repeat with the remaining tortillas. Bake for 10 to 12 minutes, or until the shells are golden brown and crisp. Remove from the oven and let cool completely.

2. Stage

In a medium saucepan, combine the sliced strawberries, sugar and three tablespoons of water. Cook the mixture over medium heat for two to three minutes, stirring occasionally, until the strawberries are softened. In a small bowl, whisk together the remaining tablespoon of water and cornstarch until smooth. Stir the cornstarch mixture into the strawberries, then cook, stirring constantly, for two to three more minutes, or until the sauce thickens. Remove from heat and set aside to cool.

3. Stage

In a large mixing bowl, beat the softened cream cheese on medium speed for three to four minutes until smooth. Reduce the speed to medium-low and gradually add the heavy cream, confectioners' sugar and vanilla extract. Once incorporated, increase the speed to medium and beat for an additional two to three minutes until the filling becomes light and fluffy. Set aside.

4. Stage

Spoon the cheesecake filling evenly into each taco shell, filling them generously. Top each with a spoonful of the cooled strawberry topping. If desired, garnish with additional fresh strawberry slices. Serve immediately and enjoy!