1. In a large bowl with an electric mixer, beat room-temperature cream cheese on medium-high speed for 2-3 minutes until completely smooth and fluffy, scraping bowl twice.

2. Add powdered sugar and beat for 2 more minutes until fully incorporated with no lumps remaining.

3. Add vanilla extract, sour cream, lemon juice, and salt, then beat on medium speed for 1 minute until smooth.

4. In a separate bowl, whip cold heavy cream on high speed until stiff peaks form (3-4 minutes).

5. Gently fold whipped cream into cream cheese mixture in three additions using a rubber spatula and figure-8 motion.

6. Transfer filling to a piping bag fitted with a large star tip and refrigerate for 15 minutes to firm up.

7. Meanwhile, pulse Golden Oreos in a food processor into fine crumbs (20-25 pulses).

8. Add freeze-dried strawberries and pulse 10 more times until incorporated but with small berry pieces visible.

9. Transfer to a bowl and stir in melted butter, sugar, and vanilla until mixture resembles wet sand.

10. Spread on a parchment-lined baking sheet and bake at 300°F for 10-12 minutes, stirring halfway, until golden and fragrant.

11. Cool crunch topping completely (it will crisp as it cools).

12. If using store-bought shells, bake at 300°F for 5 minutes to crisp, then cool completely.

13. To assemble, pipe cheesecake filling into each shell in a zigzag pattern, filling about ⅔ full.

14. Sprinkle 2-3 tablespoons of strawberry crunch over the filling, pressing gently to adhere.

15. Arrange 3-4 fresh strawberry slices standing upright in the filling.

16. Drizzle with strawberry sauce and add a small dollop of whipped cream.

17. Finish with a final sprinkle of crunch topping and a mint leaf for garnish.

18. Refrigerate assembled tacos for 10-15 minutes before serving, or serve immediately.