Make the crust: Line a 9-inch springform cake pan with baking paper. In a bowl, combine ground graham crackers, melted butter, sugar, and cinnamon. Mix until the texture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan. Set aside.

Make the filling: In a small bowl, mix water and gelatin, letting it sit for 5 minutes to bloom. In a separate large bowl, beat cream cheese, sugar, sour cream, and vanilla extract using an electric mixer until smooth. Melt the gelatin in the microwave and whisk it into the cream cheese mixture. Stir in the mango puree until fully combined and smooth.

In another bowl, beat the heavy cream until stiff peaks form. Gradually fold the whipped cream into the cream cheese mixture until incorporated. Transfer the filling into the prepared crust, smoothing the top evenly. Refrigerate for 1 hour to set.

Make the mango jelly: In a bowl, mix water and gelatin powder and allow it to bloom for 5 minutes. Microwave the mixture for 15-20 seconds until the gelatin dissolves, then let it cool slightly. In another bowl, combine the melted gelatin, mango puree, lemon juice, and sugar, stirring well. Pour the mango jelly mixture over the chilled cheesecake. Refrigerate for at least 2 hours until fully set.