Begin by heating about 1 to 2 inches of vegetable oil in a deep skillet over medium heat. You'll want it to reach around 350°F, perfect for frying.

In a mixing bowl, combine 1/3 cup of cream cheese, 1/2 cup of light sour cream, 2 tablespoons of granulated sugar, and 1/2 teaspoon of vanilla extract. Mix until smooth and creamy. Gently fold in 1 1/2 cups of diced fresh strawberries and, if desired, 1/4 teaspoon of lemon zest.

Take a soft taco-sized flour tortilla and place it on a clean surface. Spoon a generous portion of your strawberry cheesecake filling into the center. Roll the tortilla tightly, tucking in the sides as you go to make a sealed pocket.

To secure your chimichangas, dampen the edges with a little water or a small amount of cream cheese. This helps the tortillas stay closed during frying.

Once the oil is hot, carefully place the chimichangas into the skillet, ensuring not to overcrowd the pan. Fry them for about 3-4 minutes on each side, or until they turn golden brown.

When golden brown, remove the chimichangas from the oil with a slotted spoon and transfer them to a plate lined with paper towels to absorb any excess oil.

While still warm, roll each chimichanga in a mixture of 1/2 cup granulated sugar and 1/2 teaspoon ground cinnamon.

Your Strawberry Cheesecake Chimichangas are now ready to serve! Arrange them on a platter and consider offering whipped cream or a drizzle of chocolate sauce on the side.