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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
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