In a medium-sized bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add the powdered sugar, vanilla extract, and sour cream (if using). Continue to mix until everything is well combined and smooth. Set the cheesecake filling aside.
Prepare the Strawberries:
Slice the strawberries and sprinkle with 2 tbsp of sugar (optional) to help draw out some of their juices. Let them sit for 10 minutes to macerate.
Assemble the Quesadillas:
Lay one tortilla flat on a clean surface. Spread a generous amount of the cheesecake filling over the entire tortilla, leaving a small border around the edges.
Spoon some of the macerated strawberries (and their juice) onto one half of the tortilla over the cheesecake filling.
Fold the tortilla in half, covering the filling and creating a half-moon shape.
Cook the Quesadillas:
Heat a large skillet or griddle over medium heat and add about 1 tbsp of butter.
Once the butter is melted and sizzling, place the folded quesadilla in the skillet. Cook for about 2-3 minutes on each side, or until the tortilla is golden brown and crispy, and the cheesecake filling is warmed through. Repeat for the other quesadillas, adding more butter as needed.
Cinnamon Sugar Dusting:
After the quesadillas are cooked, remove them from the skillet and immediately dust the tops with cinnamon sugar for extra sweetness and flavor.
Serve:
Slice each quesadilla into wedges and serve warm.
Optionally, drizzle with chocolate or caramel sauce and top with whipped cream for an extra indulgent treat
