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Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
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