Crush biscuits to a coarse powder. Melt margarine. Dissolve instant coffee powder in two teaspoons boiling water, cool slightly. Combine melted margarine and dissolved coffee with the crushed biscuits.
Line a six inches spring form pan with butter paper. Press mixture evenly over bottom of the prepared pan. Set aside. Soak the gelatin in quarter cup water. Heat it lightly on a double boiler to dissolve and keep warm.
Hull strawberries and roughly chop. Hang yogurt in a muslin cloth for about half an hour. Place cottage cheese and hung yogurt in food processor or blender.
Process until smooth. Add strawberries, gelatin, powdered sugar, lemon rind, vanilla essence, strawberry essence and egg whites and process until blended, scraping sides of bowl frequently. Pour the filling into the prepared pan.
Cover and chill for at least two hours or until set. Meanwhile hull and slice strawberries for topping. Dissolve strawberry or lemon jelly in quarter cup water, bring it to a boil and cool.
Decorate the top of the chilled cheesecake with sliced strawberries and brush liberally with the prepared jelly. Chill until the jelly is set.
Remove from the spring form pan and cut into eight wedges with a sharp knife dipped in hot water. Serve immediately.