1. Preheat the Oven

• Preheat your oven to 375°F (190°C). Lightly grease a baking dish with non-stick spray or butter.

2. Prepare the Cheesecake Filling

• In a medium bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until the mixture is smooth and creamy.

3. Assemble the Chimichangas

• Spread a generous amount of the cheesecake mixture on each flour tortilla, leaving about a half-inch border along the edges.

• Add a spoonful of strawberry pie filling to the center of each tortilla.

• Roll up the tortillas tightly, folding in the edges as you go to secure the filling. Place them seam-side down in the prepared baking dish.

4. Brush with Butter

• Brush the tops of the rolled tortillas with melted butter to help them crisp up while baking.

5. Make the Cinnamon Sugar Topping

• In a small bowl, mix granulated sugar and cinnamon. Sprinkle this mixture evenly over the tops of the chimichangas.

6. Bake to Perfection

• Place the chimichangas in the oven and bake for 15-20 minutes or until they are golden brown and crispy.

7. Cool Slightly and Serve

• Let the chimichangas cool for a few minutes before serving. Enjoy warm for the best crispy, creamy experience!