Ingredients:
For the cheesecake filling:
16 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup sour cream
1/4 cup heavy cream
For the taco shells:
6 (10-inch) flour tortillas
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
2 teaspoons ground cinnamon
For the topping:
1 cup strawberries, diced
1/2 cup blueberries
1/2 cup raspberries
1/4 cup powdered sugar
Instructions:
Preheat the oven to 350°F (175°C).
In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
Add the sour cream and heavy cream, and beat until well combined. Set aside.
Continued on next page (page 2)
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