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. When they are done, take them out of the oven and leave to cool for a minute in the muffin tin, then transfer them to a baking sheet lined with parchment paper, to cool completely.

While tortilla shells are cooling, melt white chocolate using a double boiler or microwave.

For double boiler: Pour 1 inch water in a deep pan and heat it. Place a glass dish with chopped or crumbled white chocolate over the pan. Stir constantly until melted.

For microwave: Place chocolate in a microwave bowl and heat for 20 seconds, stir, and repeat until melted.

Spread melted white chocolate over each shell both outside and inside with a brush, then coat the shells with strawberry crumbs.

Place the coated shells on a baking sheet lined with parchment paper to let the chocolate become solid.

In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.

In another bowl, whip heavy cream until stiff peaks form. Carefully fold into the cream cheese mixture, then transfer to a piping bag.

Place the shells in a muffin tin or dish where they can stand upright. Pipe the cheesecake filling into each shell.

Top with diced strawberries and strawberry syrup.