Strawberry Cheesecake Tacos

Directions

1. Preheat oven to 375°. Place a muffin tins upside down; place over a baking sheet.
2. Place melted butter in a shallow dish. In another shallow dish, combine graham cracker crumbs and sugar. With a fork, lightly poke some holes into each tortilla. (This will help prevent any air bubbles during baking.) Dip both sides of tortilla in melted butter, then press into graham cracker crumb and sugar mixture; tuck tortillas between muffin cups to create a taco shape; repeat with remaining tortillas. Bake 10-12 minutes or until shells are golden brown. Remove; set aside to cool.
3. Meanwhile, in a medium saucepan, combine strawberries, sugar and 3 tablespoons water. Cook 2-3 minutes over medium heat until strawberries are soft, stirring occasionally. In a small bowl, whisk together 1 tablespoon water and cornstarch until cornstarch is dissolved. Stir cornstarch mixture into strawberry mixture; simmer 2-3 minutes or until thickened, stirring constantly. Remove from heat; set aside to cool.
4. In a large bowl, beat cream cheese on medium speed until smooth, 3-4 minutes. Reduce speed to medium-low; beat in cream, confectioners' sugar and vanilla extract until incorporated. Increase speed to medium; beat until fluffy, 2-3 minutes. Spoon filling into each shell. Top with strawberry compote, serve immediately. Garnish with sliced strawberries, if desired.