Arrange rack in middle of oven; preheat to 350°. Line a 9×5″ loaf pan with a piece of parchment paper, leaving overhang on long sides. Evenly space 5 Biscoff cookies crosswise across bottom of pan.
Combine 8 oz. cream cheese, room temperature, and ¼ cup (50 g) sugar in a medium bowl and mash together with a rubber spatula until well combined. Add 1 large egg, room temperature, and whisk until incorporated. Add ⅓ cup sour cream, room temperature, 1 tsp. finely grated lemon zest, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ½ tsp. vanilla extract and whisk until smooth. Scrape into prepared pan.
Bake cheesecake until edges are puffed and starting to turn
golden brown but center is still wobbly when pan is gently shaken, 25–30 minutes.
Transfer pan to a wire rack and let cheesecake cool in pan.
Run a small paring knife or offset spatula along short sides
of pan to loosen cheesecake. Using parchment overhang, carefully lift cheesecake out of
pan and transfer to a platter; remove parchment paper. Chill cheesecake until cold,
about 1 hour.
Gently stir 10 oz. fresh strawberries, hulled, halved, quartered if large, 1 Tbsp. fresh lemon juice, and remaining 2 Tbsp. sugar in a small bowl to combine; let sit until berries begin to release their juices, about 10 minutes.
Spoon macerated strawberries and their juices over cheesecake. Slice into bars to serve.
Do ahead: Cheesecake can be baked 3 days ahead. Cover and keep chilled. Top with macerated strawberries just before serving.