To make the raspberry sauce - combine cornstarch and water in a smaller dish and whisk until the cornstarch dissolves completely. Next,  mix raspberries, sugar, freshly squeezed lemon juice and cornstarch -water mixture in a smaller pan and cook at a medium temperature, stirring occasionally with a wooden spoon or rubber spatula, squeezing the raspberries. Keep cooking until it begins to thicken, for about 5 minutes, or until it thickens enough.  Keep in mind that the sauce will thicken some more when it cools. Remove from heat and fold in vanilla extract. 

Strain the sauce through the sieve in order to eliminate the seeds. Press the sauce with a ladle or a rubber spatula so that all the sauce is filtered and the seeds remain in the sieve. 

To make tortilla shells - First, cut tortillas with a 3 ½ - 4 cookie cutter. Cut about 4-5 circles per tortilla, because you’ll need 22-23 circles.

Then, put at least 1 inch of oil in a deep pan and heat it. When it reaches the temperature of 350 F, the oil is ready for frying. Place the tortilla circle in hot oil, using the tongs, then fold it in half, again using the tongs, so that you get shell shape. Fry it until it gets mildly brown, then turn the other side and repeat the same procedure. When it’s done, take it out of hot oil and wait for a few seconds for the extra oil to drain, then place into a deep dish with light brown sugar. Coat all sides and inside with sugar, using a spoon, then finally place it in an upside down muffin tin.  Repeat the same procedure with the remaining tortilla circles.  

To make the cheesecake filling - Start by beating softened cream cheese and powdered sugar until smooth and creamy, then add vanilla and freshly squeezed lemon juice and mix well until all the ingredients are well blended. Finally, add heavy whipping cream and mix some more, until the mixture is smooth and fluffy and then transfer it into a piping bag. 

To assemble the tacos - Before you begin, check if the tortilla shells and raspberry sauce are cooled. Then, cut off the top of a piping bag and pipe the cheesecake filling into taco shells, cover with raspberry sauce and put some fresh raspberries on top. Serve immediately.