How to make Strawberry Crunch.

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. Cool for a minute in the muffin tin, then transfer to a baking sheet lined with parchment paper to cool completely.

Melt white chocolate using a double boiler or microwave. If using a double boiler, heat water, then place glass dish with chocolate over the pan. Stir constantly until melted. If using microwave, heat in 20 second intervals, stirring in between.

Spread melted white chocolate over each shell inside and out, then coat with strawberry crumbs. Place on a baking sheet lined with parchment paper to solidify.

Beat cream cheese, powdered sugar, and vanilla until smooth. Whip heavy cream until stiff peaks form, then fold into the cream cheese mixture. Transfer to piping bag.

Place shells in a muffin tin upside down or a 9x13 inch dish. Cut the top of the piping bag and pipe the cheesecake filling into the shells.

Top with diced or halved strawberries and drizzle with strawberry syrup.