Preheat oven to 350°F (175°C). In a shallow bowl, combine 2 tbsp sugar, ½ tsp cinnamon, and ½ cup Oreo crumbs. Brush tortillas with melted butter, then coat with the sugar–crumb mixture.

Drape each tortilla over a taco pan or rolled foil to form shells. Bake 8–10 minutes until golden and crisp, flipping halfway for even color.

Let shells cool on a wire rack for at least 5 minutes to firm up and release steam.

In a medium bowl, beat cream cheese, powdered sugar, and vanilla until smooth and fluffy, about 2 minutes.

In a chilled bowl, whip heavy cream with 1 tbsp sugar on high until stiff peaks form.

Gently fold one-third of whipped cream into cream cheese mixture, then fold in remaining cream until fully incorporated.

Pipe or spoon cheesecake filling into each cooled shell, leaving room for toppings.

Sprinkle leftover Oreo crumbs, drizzle chocolate sauce, and add berries or sprinkles. Cover and chill for at least 1 hour before serving.