1. Prepare the Taco Shells: Creating Crispy, Cinnamon-Sugar Crusts

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Combine Coating Ingredients: In a shallow dish, combine the graham cracker crumbs and granulated sugar. Stir well to ensure the sugar is evenly distributed.
3. Prepare Tortillas:
   • Unroll and Flatten: Lay the 9-inch tortillas flat on a clean work surface.
   • Cut Circles: Using a 3 ¾-inch round cookie cutter (or a similar-sized circular object), cut out 3 circles from each tortilla. You should have a total of 21 circles.
4. Prevent Air Bubbles: Use a fork to poke 6 to 7 holes on both sides of each tortilla circle. This will help prevent air bubbles from forming during baking.
5. Brush with Butter: Melt the butter. Using a pastry brush, lightly brush both sides of each tortilla circle with the melted butter.
6. Coat in Crumbs: Place each buttered tortilla circle in the shallow dish with the graham cracker crumb mixture. Gently press down to coat one side, then flip and repeat to coat the other side.
7. Shape into Taco Shells: Carefully fold each coated tortilla circle in half, forming a taco shell shape. Create a seam in the middle by pressing down slightly.
8. Bake on Inverted Muffin Tin: Flip a standard 12-cup muffin tin upside down. Place the folded tortilla shells in between the muffin cups, so that they drape over the raised portions, forming a taco shell shape.
9. Bake: Place the muffin tin in the preheated oven and bake for 11 minutes, or until the edges of the shells are golden brown and crispy.
10. Cool: Remove the muffin tin from the oven and let the taco shells cool completely in the muffin tin. This is important to allow the shells to maintain their shape as they cool.

2. Make the Cheesecake Filling: A Creamy, No-Bake Delight

1. Beat Cream Cheese: While the taco shells are baking and cooling, prepare the cheesecake filling. In a large mixing bowl, beat the softened cream cheese with an electric mixer (handheld or stand mixer) on medium speed until it’s smooth and creamy.
2. Add Pudding Mix, Cream, Sugar, and Vanilla: Add the cheesecake instant pudding mix, ½ cup of the heavy whipping cream, powdered sugar, and vanilla extract to the bowl with the cream cheese. Beat on medium speed until everything is well combined and the mixture is smooth.
3. Whip Remaining Cream: In a separate bowl, whip the remaining ½ cup of heavy cream until it forms stiff peaks.
4. Combine: Gently fold whipped cream into the cheesecake filling.
5. Transfer to Piping Bag (Optional): Transfer the cheesecake filling to a piping bag fitted with a large round tip (such as a Wilton 1M tip) for easier and neater filling of the taco shells. If you don’t have a piping bag, you can use a zip-top bag with a corner snipped off, or simply spoon the filling into the shells.

3. Prepare the Strawberry Topping: A Sweet and Fruity Finish

1. Combine Strawberries and Glaze: In a small bowl, combine the chopped fresh strawberries with the strawberry glaze. Stir gently to coat the strawberries evenly.

4. Assemble the Cheesecake Tacos: Bringing it All Together

1. Fill Shells: Once the taco shells are completely cool, carefully pipe or spoon the cheesecake filling into each shell.
2. Top with Strawberries: Spoon the strawberry topping over the cheesecake filling in each taco shell.

5. Serve and Enjoy: A Unique and Delicious Dessert

1. Serve Immediately: Serve the Cheesecake Tacos immediately for the best texture and flavor.