Heat oven to 300 degrees F. Combine crumbs and margarine. Press into bottom and sides lightly oiled 9 inch springform pan. Beat Ricotta cheese until smooth. Add 1/4 cup sugar, flour, egg yolks, lemon peel, and vanilla; mix well. Stir in and blend sour cream. Beat egg whites until stiff. Fold into cheese mixture; pour into crust and smooth top. Bake 1 hour. Turn oven off. Cool 1 hour in oven with door open. Remove and chill overnight. Puree 2 baskets of berries, 1/2 cup sugar, and lemon juice. Strain sauce; cover and chill. Arrange remaining berries on top of the cake and serve with sauce.
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