Make the crust; line a 9-inch springform cake pan with baking paper.

In a bowl, mix ground graham crackers, butter, sugar, and cinnamon until it looks like wet sand. Press the mixture firmly into the prepared pan. Set aside.

For the filling; mix water and gelatin in a small bowl and let it sit for 5 minutes.

In another bowl, beat cream cheese, sugar, sour cream, and vanilla with an electric mixer until smooth.

Melt the gelatin in the microwave and whisk it into the cream cheese mixture. Stir in the mango puree.

Whip the heavy cream until it forms stiff peaks. Gently fold the whipped cream into the cream cheese mixture. Spread this mixture over the crust in the cake pan and smooth the top. Refrigerate for 1 hour.

For the mango jelly; mix water and gelatin powder in a bowl and let it sit for 5 minutes. Microwave for 15-20 seconds until melted. Let it cool slightly.

In a bowl, combine melted gelatin, mango puree, lemon juice, and sugar.

Pour the mango jelly over the chilled cheesecake. Chill for at least two hours to set.