1. Preheat the oven to 375°F. Brush the tortillas with melted butter and sprinkle them with granulated sugar.

2. Shape the tortillas into taco shells by draping them over an oven rack or placing them between the cups of an upside-down muffin tin.

3. Bake for 7 to 10 minutes, or until lightly golden and crisp. Let the shells cool completely.

4. Mix the vanilla wafer crumbs with the crushed freeze-dried strawberries.

5. Brush the cooled shells with melted white chocolate, then press the strawberry crunch crumbs onto the coated areas. Let set.

6. Beat the softened cream cheese until smooth, then mix in powdered sugar and vanilla extract.

7. Whip the heavy cream in a separate bowl until stiff peaks form.

8. Fold the whipped cream into the cream cheese mixture until fluffy and thick.

9. Stir the strawberry jam with lemon juice, then fold in the diced strawberries.

10. Pipe or spoon the cheesecake filling into each shell.

11. Top with strawberry sauce, sliced strawberries, and extra crunch crumbs.

12. Serve soon after filling for the crispiest texture.