Start by cutting 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, so that they get shell shape.

Bake at 350 F for 5-6 minutes or until the edges are golden. When they are done, take them out of the oven and leave to cool for a minute in the muffin tin, then transfer them to a baking sheet lined with parchment paper, to cool completely.

While tortilla shells are cooling, melt the white chocolate using a double boiler or microwave.

Spread melted white chocolate over each shell both outside and inside with a brush, then coat with strawberry crumbs and leave to solidify.

Beat cream cheese, powdered sugar and vanilla until smooth, then fold in whipped heavy cream until just combined.

Transfer the filling to a piping bag once ready to fill the taco shells.

Place the shells in a muffin tin or dish to stand upright for easier filling. Cut the top of the piping bag and pipe the cheesecake filling into the shells.

Top with diced strawberries and drizzle with strawberry syrup.