1. Cream together 1/4 cup of softened butter with 1/4 cup of brown sugar until smooth.

2. Mix in 1/2 teaspoon vanilla extract.

3. Stir in 1/2 cup of heat-treated all-purpose flour and 2 tablespoons mini chocolate chips.

4. Form small cookie dough balls and refrigerate until firm.

5. Beat 8 oz of cream cheese with 1/2 cup powdered sugar and 1/2 teaspoon vanilla extract until creamy.

6. In a separate bowl, whip 1/2 cup heavy cream until stiff peaks form.

7. Fold whipped cream into cream cheese mixture until smooth and fluffy. Chill until use.

8. Heat oil in a skillet over medium heat.

9. Fold each mini tortilla in half with tongs and fry until golden and crispy.

10. Drain excess oil and dust with cinnamon sugar while warm (optional).

11. Pipe or spoon cheesecake filling into each cooled taco shell.

12. Top with cookie dough balls and drizzle with melted chocolate.

13. Serve immediately or chill for 15 minutes before serving.