Keep a strainer lined with cheese cloth over a pot, set aside.
Bring milk to boil and turn off heat. Add yogurt and mix for few minutes until milk cuddles completely.
Now, pour the curdled milk over the cheese cloth lined strainer. Press the cheese lightly with a spatula to remove liquid whey. Set aside cottage cheese to cool until needed.
Make base
Mix crushed biscuits and butter. Set them in an even layer in a removable base pan. (You can also set it in a deep dish (1½ lt).
Bloom gelatin
In a basin of hot water, keep a bowl and mix luke warm water and gelatin for few minutes until dissolved completely.
Make cream cheese filling
Blend strawberries, cottage cheese, cream, lemon juice and condensed milk in a food processor. (You might need to work in two batches.)
Finally, mix in bloomed gelatine and pour filling in the mould. Chill for 6 hours or preferably until set completely.
For strawberry sauce
Mix all ingredient of sauce in a pan and bring it to bowl add little water if needed. Spread the sauce over cheesecake and chill again for 30 minutes.
Remove cake carefully from the mould, slice and serve.