Start with the topping, followed by the filling and lastly the shells right before serving.

Topping:

To a small saucepan add fresh or frozen strawberries and sugar.

Bring mixture to a boil (it will create its own juices) constantly stirring to get all of the strawberries soft (3-4 mins)

Combine 1 tablespoon of cornstarch with 1 tablespoon water. Mix well creating a slurry.

Pour into strawberry topping mixture and stir until smooth.

Increase the heat to bring mixture to a boil. Stir and remove to cool.

Filling:

Chill in the fridge for 30 mins and transfer to a piping bag.

Assembly:

Pipe cheesecake filling into each taco shell

Top with 1/2 tsp strawberry topping.

Sprinkle with graham cracker crumbs or powdered sugar.