Grease sides and bottom of a 9-inch (23cm) spring form pan with margarine. Dust with graham cracker crumbs. Refrigerate until ready to fill.
Preheat the oven to 350 degrees F In a food processor or blender, process cottage cheese and tofu until smooth. Add everything but the strawberries. Process for 3 minutes until very smooth and light. Pour into prepared spring form pan. Place a sheet of aluminum foil on the middle rack of the oven under the spring form pan to protect oven from any possible leakage.
Bake for 1 1/2 to 1 3/4 hours, until filling is set, slightly puffed, and golden brown on the edges. Cool on a wire rack for 45 minutes. Refrigerate until chilled, 2 hours. Remove the sides of the spring form pan. Slice into 16 portions. Whirl strawberries in a food processor to make a puree. Spoon over each serving.