Strawberry Sauce

Cup of Yum
1. In a medium saucepan, add the sliced strawberries, sugar, and 1 tablespoon of water. Place over medium heat and let it come up to a boil while stirring occasionally.
2. Once it comes up to a boil, reduce to a simmer and let it simmer for 10 to 12 minutes until the sugar is melted and the strawberries begin to begin to break down.
3. In a small bowl, form a slurry by adding the cornstarch and remaining 3 1/2 tablespoons of water. Stir until combined.
4. Pour the cornstarch slurry into the strawberry sauce and immediately stir to combine.
5. Let the mixture come back up to a boil and cook for 2 to 3 minutes until the sauce is thickened and is no longer cloudy.
6. Pour the hot strawberry sauce into a small bowl and let cool to room temperature.

Cheesecake

1. In a medium bowl, add the cream cheese. Beat with a hand mixer on medium speed until smooth and creamy.
2. Add in the granulated sugar. Beat until the sugar is well incorporated.
3. Add the vanilla extract, sour cream, and heavy cream to the cream cheese mixture. Beat on medium speed until fluffy. Stiff peaks won’t form.
4. I prefer the cheesecake mixture chilled, so I pop it in the fridge for 30 minutes, but it’s not necessary.

Tortilla Chips

1. Preheat the oven to 375 degrees F. Line to rimmed baking sheets with parchment paper.
2. In a shallow rectangle dish, add the graham cracker crumbs, sugar, and cinnamon. Stir until well combined.
3. Using a pastry brush, coat one side of the flour tortilla in butter.
4. Flip the tortilla butter side down into the graham cracker crumb mixture. Gently press down until the crumbs have coated the tortilla.
5. While the tortilla is still resting in the crumb mixture, brush the now top side with butter.
6. Flip the tortilla and gently press the other side into the crumb mixture until the tortilla is well coated with crumbs.
7. Move the tortilla to a plate or cutting board.
8. Slice the 9 inch tortilla chips into 8 equal triangle pieces with a pizza cutter how a round pizza is cut.
9. Place the triangle pieces in a single layer on the prepared baking sheets.
10. Place in the oven for 8 to 9 minutes. Flip the tortilla chips and continue to bake for another 5 to 6 minutes.
11. Remove from the oven and let cool completely.

Assemble the Nachos

1. Lay the tortilla chips out on a large platter.
2. Add the cheesecake in a large storage bag or disposable piping bag. Cut a medium size hole in the tip of the piping bag or corner of storage bag.
3. Drizzle the cheesecake on top of the chips going back and forth. You may have extra depending on how much cheesecake you want on top of the nachos. You can serve the extra in a dish along side the nachos.
4. Add the strawberry sauce on top of the cheesecake and chips. You may have extra, you can serve it in a dish alongside of the nachos. You can add any remaining cheesecake to a bowl to serve alongside the nachos.
5. Serve immediately once the toppings are on the chips.