1-Make the crunch topping: Crush Golden Oreos and freeze-dried strawberries, mix with melted butter until like wet sand, store in airtight container up to 3 days.

2-Make the cheesecake filling: Beat cream cheese and powdered sugar until fluffy, fold in whipped topping until thick and creamy, optionally add vanilla and lemon juice, refrigerate up to 2 days.

3-Choose and shape the taco shell: Use a pre-made shell, fry a tortilla circle until golden then drape over a muffin tin, or warm a sugar cone in the oven and bend into taco shape.

4-Apply moisture barrier: Brush inside of shell with melted white chocolate and let set to prevent sogginess.

5-Fill the shell: Pipe or spoon cheesecake filling evenly into the shell, not overstuffing.

6-Add crunch topping: Generously press strawberry crunch mixture onto the filling so it sticks.

7-Garnish and serve: Top with fresh strawberry slices and optional drizzle, serve immediately.