Prepare the Taco Shells: Preheat oven to 400°F (200°C). Cut 4-5 rounds from each tortilla using a cookie cutter (approximately 20 rounds total). Dip each round in melted butter, then coat with graham cracker crumbs.
Bake the Taco Shells: Flip a muffin tin upside down. Place the tortilla rounds between the muffin cups. Bake for 10 minutes, or until golden brown. Let cool completely in the pan.
Make the Strawberry Filling: In a small pot, combine water, sugar, and chopped strawberries. Bring to a boil, then reduce heat to a simmer and cook until the strawberries soften.
Thicken the Strawberry Filling: In a small bowl, dissolve cornstarch in cold water. Pour the cornstarch mixture into the strawberry mixture and bring to a boil, stirring constantly. The mixture will thicken. Remove from heat and let cool completely.
Make the Cheesecake Filling: In a bowl, beat cream cheese, heavy cream, powdered sugar, lemon zest, and vanilla on medium speed for 2 minutes, or until the mixture thickens. Chill in the refrigerator for 30 minutes.
Assemble the Tacos: Transfer the cheesecake filling to a piping bag. Fill each taco shell with the cheesecake filling and top with ½ teaspoon of strawberry filling.
Garnish (Optional): Sprinkle with additional graham cracker crumbs, if desired.
Enjoy!
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