Follow these simple steps to achieve culinary perfection with your Strawberry Cheesecake Chimichangas:

1. Begin by beating the room temperature cream cheese, sour cream, 1 tablespoon of sugar, and vanilla extract until smooth and well-combined.
2. Gently fold in 3/4 cup of sliced fresh strawberries into the cream cheese mixture, ensuring even distribution.
3. Take 6 tortillas and evenly divide the cream cheese and strawberry filling among them. Spread the filling on the lower third of each tortilla, then fold the two sides towards the center. Roll

the tortilla up, similar to a burrito, and secure it with toothpicks.

4. In a shallow bowl, combine 1/3 cup of sugar with 1 tablespoon of cinnamon. Set this mixture aside.
5. Line a large plate with paper towels to drain excess oil. Heat vegetable oil in a saucepan over medium-high heat until it reaches 360ºF.
6. Carefully place the stuffed chimichangas into the hot oil and fry them until they turn golden brown and crispy, usually taking around 2-3 minutes. Flip them as needed for even cooking, working in batches if necessary.
7. Once cooked, transfer the chimichangas to the paper towel-lined plate and allow them to drain for a minute. Then, roll each chimichanga in the cinnamon and sugar mixture, ensuring they are evenly coated.
8. Finally, remember to remove all toothpicks from the chimichangas before serving.