Preheat the oven to 350°F (175°C). Cut flour tortillas into 15 circles with a 4-inch cutter, brush with melted butter, and drape over an upside-down muffin tin.

Bake 5–6 minutes until golden, then cool on the tin before transferring to parchment.

Melt white chocolate in a double boiler or microwave in short intervals, stirring until smooth. Brush inside and outside of each shell with chocolate, then dip into strawberry crunch. Set on parchment until firm.

Beat cream cheese, powdered sugar, and vanilla until smooth. Whip heavy cream to stiff peaks and fold into the cream cheese mixture until silky. Transfer to a piping bag.

Fill shells with cheesecake mixture, top with fresh strawberries, and drizzle with strawberry syrup. Serve right away for the perfect crunch.