Preheat your oven to 175°C / 350°F. While the oven heats, prepare the cookie coating. In a small bowl, mix the melted butter, sugar, and finely crushed Oreo cookies until they form a wet, sandy paste.

Lay out your small flour tortillas on a flat surface. Use a pastry brush to coat both sides of each tortilla evenly with the Oreo and butter mixture. You want a nice, even layer so every bite has that signature cookies and cream flavor.

To shape the taco shells, drape each coated tortilla over the grates of your oven rack. Let the sides hang down naturally to form a taco shape. Place a baking sheet on the lower rack to catch any drips. Alternatively, you can turn a muffin tin upside down and nestle the tortillas between the cups to hold their shape.

Bake the shaped tortillas for 8-10 minutes, or until they are golden brown and crisp to the touch. Keep an eye on them during the last two minutes because the sugar can burn quickly. Once done, remove them from the oven and let them cool completely on the rack or the inverted muffin tin. They will harden as they cool.

While the shells cool, prepare the cheesecake filling. In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with an electric mixer until the mixture is completely smooth and creamy. Scrape down the sides of the bowl as needed.

In a separate bowl, pour in the cold heavy whipping cream. Whip it on high speed until stiff peaks form. This means the cream will hold its shape firmly when you lift the beaters.

Gently fold the whipped cream into the cream cheese mixture using a spatula. Use a light hand here. You want to keep the mixture airy and fluffy rather than stirring out all the air you just whipped in.

Add the roughly crushed Oreo cookies to the cheesecake mixture and fold them in until they are evenly distributed. A few larger chunks are perfect for texture.

Now it is time to assemble. Fill each crispy cookie shell generously with the cheesecake mixture. You can pipe it in for a neater look or simply spoon it in and let it mound slightly over the top.

Drizzle each filled taco with the melted white chocolate. Immediately sprinkle with the remaining crushed Oreos and a few white chocolate chunks or extra Oreo pieces for a beautiful finish.

Place the finished tacos on a plate or tray and chill them in the refrigerator for 30-60 minutes. This step helps the filling set and makes the entire dessert wonderfully cold and creamy before serving.