CRUST: Mix all ingredients well and press one-half mixture into a 9 in. spring form pan. Reserve the rest of the crumb mixture.
FILLING: In medium saucepan heat gelatin, lemon juice and salt until dissolved. In a small bowl, beat egg-yolks with mixture and cook over medium heat, stirring constantly until it thickens. Do not boil. Add lemon peel. Let cool.
In a large bowl, beat together cottage cheese, vanilla and yolk gelatin mixture. Refrigerate 30 minutes. Fold in stiffly beaten egg whites and whipped cream. Mix gently. Pour filling over crust. Sprinkle top with rest of crumbs and decorate. Refrigerate until firm.