1. Make the Strawberry Cheesecake Filling:

• Ensure your cream cheese is fully softened to room temperature for easy, smooth mixing.
• In a medium mixing bowl, combine the softened cream cheese, sour cream, 1 tablespoon granulated sugar, and vanilla extract.
• Beat with an electric mixer on medium speed (or whisk vigorously by hand if cream cheese is very soft) until the mixture is completely smooth and creamy.
• Gently fold in the 3/4 cup of sliced fresh strawberries using a rubber spatula. Set this filling aside.

2. Prepare Cinnamon Sugar and Draining Station:

• In a shallow bowl or on a large plate, combine the 1/3 cup granulated sugar and 1 tablespoon ground cinnamon. Whisk or stir with a fork until well mixed. Set aside.
• Line another large plate or a baking sheet with a double layer of paper towels. This will be for draining the fried chimichangas.

3. Assemble the Chimichangas:

• Lay one flour tortilla flat on a clean work surface.
• Spoon about one-sixth of the prepared cheesecake filling in a line across the lower third of the tortilla. Be careful not to overfill, leaving a border around the edges.
• To roll: Fold the short sides (left and right) of the tortilla inward slightly, over the ends of the filling.
• Then, starting from the bottom edge (closest to you with the filling), tightly roll the tortilla up like a burrito.
• Secure the rolled chimichanga by inserting one or two toothpicks diagonally through the seam to keep it firmly closed during frying.
• Repeat this process with the remaining tortillas and filling.

4. Heat the Frying Oil:

• Pour about 2 to 2 1/2 inches of vegetable oil into a deep saucepan or pot.
• Heat the oil over medium-high heat until it reaches 360°F (180°C) on a deep-fry thermometer. If you don’t have a thermometer, you can test the oil by dropping a tiny piece of tortilla into it – it should sizzle actively and turn golden brown in about 30-60 seconds. Adjust the heat as needed to maintain this temperature.

5. Fry the Chimichangas:

• Working in batches to avoid overcrowding the pan (which would lower the oil temperature), carefully place 2-3 chimichangas at a time into the hot oil using tongs.
• Fry for about 2-3 minutes total, flipping them gently with tongs as needed, until they are beautifully golden brown and crispy on all sides. The filling will get warm and melty inside.

6. Drain and Coat in Cinnamon Sugar:

• Using tongs or a slotted spoon, carefully remove the golden brown chimichangas from the hot oil. Allow excess oil to drip off for a moment.
• Immediately transfer the hot chimichangas to the prepared paper towel-lined plate to drain for a few seconds.
• While the chimichangas are still very warm (this helps the sugar stick), gently roll each one in the prepared cinnamon-sugar mixture until evenly and generously coated.

7. Serve:

• Very Important: Carefully remove all toothpicks from the chimichangas before serving!
• Serve the Strawberry Cheesecake Chimichangas warm. They are delicious on their own or can be served with extra fresh strawberries, a dollop of whipped cream, or a scoop of vanilla ice cream for an even more indulgent treat. Enjoy the crispy, creamy, fruity goodness!