For crust, combine cracker crumbs and sugar. Stir in butter until evenly mixed. Firmly press onto the bottom of a 9-inch springform pan. Chill.
For filling, soften gelatin in cold water. Beat together egg yolks, milk, 1/4 cup sugar and salt. Cook over medium heat, stirring constantly, until custard thickens slightly. Remove from heat and add softened gelatin, stir until dissolved. Cool. Beat cottage cheese on highest speed of electric mixer 5 minutes. Add pineapple, lemon peel and juice to cottage cheese. Fold in whipped cream. Beat egg whites until soft peaks form; gradually add 1/4 cup sugar and beat until stiff peaks form. Fold into filling. Pour into crust.
For topping, slice strawberries and sweeten with 1/3 cup sugar. Cover and chill. To serve, spoon strawberries and their syrup (which formed on standing) over slices of cheesecake.