Jordgubbs-Biscoff Cheesecaketårt

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1. 1
   Arrange rack in middle of oven; preheat to 350°. Line a 9x5" loaf pan with a piece of parchment paper, leaving overhang on long sides. Evenly space 5 Biscoff cookies crosswise across bottom of pan.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.