Sprinkle gelatin over milk in small saucepan; let stand 1 minute to soften.
Cook over low heat 3 to 5 minutes until gelatin is completely dissolved, stirring constantly.
Remove from heat; cool slightly.
Place cottage cheese, 1/2 cup yogurt, sugar and salt in food processor or blender; process until smooth.
With motor running, slowly add gelatin mixture through feed tube; process until well combined.
Divide 1 1/2 teaspoons cracker crumbs among 4 large dessert or wine glasses.
Divide cottage cheese mixture evenly into each glass; sprinkle each with additional 1 1/2 teaspoons cracker crumbs.
Cover and refrigerate about 2 hours or until firm.
Just before serving, top each "cheesecake" with spoonful of remaining vanilla yogurt.
Garnish with strawberries, if desired.