Preheat oven to 350°F (180°C).
In a bowl, mix the butter with the Graham crumbs. In the bottom of a square mould, firmly press the mixture to form a crust. Cook in the oven for 10 minutes and let cool.
In a food processor, place cottage cheese, cream cheese, yogurt and sugar and reduce to a purée.
Allow the gelatin to rise 2 minutes in cold water and dissolve in a microwave on low.
Add the melted gelatin to the yogurt mixture and mix well. Pour half the yogurt mixture over the cooled Graham cracker crust. Add cut strawberries and cover with the remaining yogurt mix, refrigerate 3 hours.
Cut in squares and serve.
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