In a mixing bowl, combine 1 cup of all-purpose flour, ¼ cup of granulated sugar, ¼ teaspoon of salt, and ½ teaspoon of cinnamon. Stir until well blended. Slowly drizzle in ¼ cup of melted unsalted butter and ¼ cup of water, mixing until a smooth dough forms.

Flour your work surface and roll out the taco dough to about ⅛ inch thick. Cut out circles using a round cookie cutter or glass for taco shells. Gather scraps, re-roll, and continue cutting.

Preheat your oven to 350°F (175°C). Place the cut dough circles on a baking tray lined with parchment paper and bake for about 10-12 minutes until golden brown and crisp.

Prepare the cheesecake filling by beating together 8 ounces of softened cream cheese, ½ cup of powdered sugar, and 1 teaspoon of vanilla extract until smooth, about 2-3 minutes.

Once the taco shells are slightly cooled, fill each shell with the cheesecake mixture using a spatula or piping bag.

Top each filled shell with sliced strawberries and a dollop of whipped cream. Arrange on a serving platter and enjoy!