Strawberry Cheesecakeadilla

Strawberry Cheesecakeadilla 4 oz. cream cheese, softened 1 tbsp. sugar 2 large flour tortillas 2 tbsp. butter, melted 1 tbsp. cinnamon sugar 1 c. chopped strawberries 1 tbsp. cornstarch In a stand mixer fitted with the paddle attachment, beat cream cheese, 2 to 3 minutes. Add sugar and beat until combined, 1 minute. Spread the inside of one tortilla with the cream cheese mixture. Place second tortilla on top to sandwich together. Brush both sides of cheesecakeadilla with melted butter and sprinkle with cinnamon sugar. In a large skillet over medium heat, cook cheesecakeadilla until golden and crispy, 5 minutes, then flip and cook 5 minutes more. Meanwhile, in a small pot over low heat, cook strawberries until bubbly and syrupy, 5 minutes. Stir in cornstarch. Remove cheesecakeadilla from heat and top with warm strawberry sauce. Serve sliced into triangles.