Heat oil in a pan. Fry tortillas one at a time. Fold gently into taco shape using tongs. Cook until golden and crisp. Place on paper to remove extra oil.

While shells are still warm, lightly coat them with sugar. This adds a sweet crunch and improves texture.

In a bowl, mix crushed cookies, freeze-dried strawberries, and melted butter. Stir well until crumbly and slightly moist.

In another bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract. Mix until creamy and soft.

Gently fold whipped cream into the cheesecake mixture. This makes the filling light and fluffy.

Place the filling in the fridge for about 10 minutes. This helps it set slightly and become easier to handle.

Take each taco shell and spoon the cheesecake filling inside. Fill evenly but do not overfill.

Sprinkle the prepared crunch topping over the filling. Make sure it sticks well to the creamy layer.

Top with chopped fresh strawberries for a fresh and juicy taste.

Serve immediately for best texture. The shells stay crisp and the filling stays creamy.