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Strawberry Cheesecake Chimichangas

    For chimichangas:
    6 (8-inch) soft flour tortillas
    8 oz cream cheese ( room temperature)
    2 Tablespoon sour cream
    1 Tablespoon sugar
    1 teaspoon vanilla extract
    3/4 cups sliced strawberries
    Vegetable oil-for fryingFor coating:
    1 Tablespoon cinnamon
    1/3 cup sugar
    How to make it : 
    Beat cream cheese , sour cream, 1 tablespoon sugar and vanilla extract .
    Fold in 3/4 cup of sliced fresh strawberries.
    Divide the mixture evenly between 6 tortillas. Slather the filling in the lower third of each tortilla, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito (secure it with a toothpicks!) .
    Combine 1/3 cup sugar with 1 tablespoon cinnamon in a shallow bowl and set aside.
    Line a large plate with paper towels.
    In about 5 inch deep saucepan place about 2 -2½ inch vegetable oil for frying and heat it over medium-high heat until it reaches 360ºF.
    Fry the chimichangas until golden brown and crispy, about 2-3 minutes and flip them as needed (work in batches)
    Transfer the chimichangas to the paper towel on a plate to drain for a minute, then roll them in the cinnamon and sugar mixture.
    Don’t forget to remove all toothpicks from the chimichangas!