Crush the Golden Oreo cookies and freeze-dried strawberries into fine crumbs using a zip-top bag and a rolling pin or food processor.

In a medium bowl, combine the crushed Oreo cookies and freeze-dried strawberries with melted butter, stirring until well-coated.

In a large mixing bowl, beat the softened cream cheese until smooth, then gradually add in the granulated sugar, followed by vanilla extract and heavy cream.

Chill the cheesecake filling in the refrigerator for about 30 minutes.

Preheat your oven to 350°F (175°C). Cut the flour tortillas into circles and brush each with melted butter and sprinkle with sugar.

Bake the tortilla circles on a baking sheet for about 8-10 minutes until golden brown and crispy.

Fill the cooled taco shells with the chilled cheesecake filling and roll them in the crunchy topping mixture.

Top with sliced fresh strawberries tossed with lemon juice and sugar just before serving.