Heat a generous amount of oil in a skillet over medium heat. Once hot, add the tortillas one at a time, frying for about 1-2 minutes per side until golden brown and crispy. For added shape, drape the hot shells over a muffin tin or an inverted oven rack and allow them to cool completely to maintain their taco form.

In a mixing bowl, beat the Philadelphia cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Gradually add the powdered sugar and vanilla extract, mixing well until fully incorporated and silky.

Fold the chopped Oreos gently into the cheesecake filling, making sure to distribute them evenly for a delightful crunch. Carefully spoon or pipe the rich filling into each cooled taco shell, being mindful not to overfill to prevent any spills.

In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each until smooth and fully melted. Drizzle the melted chocolate generously over each taco for a decadent finish.

Arrange the finished Oreo Crunch Cheesecake Tacos on a beautiful serving platter, showcasing their delightful layers. Serve them right away for that perfect balance of crispy and creamy goodness.