Begin by crushing the Golden Oreo cookies and freeze-dried strawberries into fine crumbs using a food processor or a rolling pin and a zip-top bag. Combine the crushed mixture with melted butter in a bowl until evenly blended.

In a mixing bowl, beat softened cream cheese using an electric mixer until creamy and smooth. Gradually add granulated sugar, mixing until fluffy. Stir in vanilla extract, then gently fold in heavy cream until well combined. Refrigerate for at least 30 minutes.

Take large flour tortillas and cut them into rounds using a cookie cutter or a cup. Brush each round generously with melted butter and sprinkle granulated sugar over them.

Fold the buttered tortillas into taco shapes and place them in a muffin tin. Bake for 8-10 minutes at 350°F (175°C) or until golden brown and crispy.

Once the taco shells are cooled, carefully fill each shell with the chilled cheesecake filling using a piping bag or spoon. Roll each taco in the crunch mixture, ensuring they are evenly coated.

Chop fresh strawberries and toss them with granulated sugar and lemon juice. Allow the mixture to sit for 10 minutes.

Top each taco with the strawberry mixture just before serving. Chill for at least 15 minutes before serving.