In a medium bowl, combine the crushed Golden Oreo cookies and crushed freeze-dried strawberries (or strawberry jello powder). Drizzle in the melted butter and mix well until a coarse, crumbly mixture forms. Spread the crumble evenly on a small baking sheet lined with parchment paper. Bake in a preheated oven at 300°F (150°C) for 8-10 minutes, or until lightly golden and fragrant. Remove from oven and let cool completely. Once cool, break apart any large clumps.

In a large mixing bowl, beat the softened cream cheese, sifted powdered sugar, vanilla extract, and sour cream with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

In a separate, cold bowl, whip the cold heavy cream on high speed until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until just combined. Be careful not to overmix. Cover the bowl and refrigerate the cheesecake filling for at least 30 minutes to firm up.

Preheat your oven to 375°F (190°C). In a small bowl, whisk together the melted butter, granulated sugar, and optional cinnamon. Brush both sides of each flour tortilla with the butter-sugar mixture.

Drape each tortilla over two rungs of an upside-down taco holder or carefully fold them into a taco shape using aluminum foil to create molds. Place on a baking sheet.

Bake for 10-15 minutes, or until golden brown and crispy. Keep an eye on them to prevent burning. They will crisp up more as they cool. Let the shells cool completely on a wire rack.

Once the shells are cool and crispy, fill each "taco" shell with the chilled cheesecake filling. You can pipe it in using a pastry bag or spoon it in.

Generously sprinkle the prepared Strawberry Crunch Topping over the cheesecake filling in each taco.

If desired, garnish with fresh strawberry slices and a dollop of whipped cream. Serve immediately or refrigerate until ready to serve.