Line a 9-inch springform pan base with parchment. Lightly grease the sides.
Stir crumbs, 2 tbsp sugar, and salt in a bowl. Pour in melted butter and mix until evenly moistened.
Press crust firmly into the pan bottom. Chill while you make the filling.
Bloom gelatin by sprinkling it over cold milk. Let stand 5 minutes.
Warm the gelatin mixture gently until dissolved, then cool to lukewarm.
Whip the cold cream to medium peaks. Refrigerate briefly to keep it cold.
Beat yogurt, cream cheese, 3/4 cup sugar, vanilla, zest, and lemon juice until very smooth.
Whisk the lukewarm gelatin into the yogurt mixture until fully blended.
Fold in the whipped cream gently with a spatula until no streaks remain.
Pour filling over the chilled crust. Smooth the top and tap the pan to release bubbles.
Cover and chill until set, 6–8 hours or overnight. Top with berries and slice.