Crush the graham crackers in either a food processor, or in a sealed plastic sandwich bag until fine. Add in the melted butter and combine. Press into the bottom of container(s). Use either one large container (I used a 6x8 inch glass baking dish), or individual sized cups/containers (plastic cups/containers, especially with lids, work great!). 

Put three tablespoons of cold water into a small bowl, and sprinkle the gelatin over it to bloom. Meanwhile, place the softened cream cheese in a medium mixing bowl, and whisk or mix with a spatula until smooth. Add the yogurt and whisk/stir to combine. Stir in the lemon juice and vanilla. 

In a small saucepan over medium heat, combine the milk and sugar and stir until dissolved. Heat until just about simmering, remove from heat, and stir/whisk in the bloomed gelatin until completely melted and smooth. Slowly add the warm mixture to the yogurt mixture, while whisking constantly. When fully combined, stir in the fruit (optional: add the fruit after pouring the cheesecake mixture into the container(s)). 

Place in refrigerator until cool.