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Make the crust; line a 9-inch springform cake pan with baking paper. Combine ground crackers, butter, sugar, and cinnamon in a bowl. It should look like wet sand. Transfer the mixture to the prepared pan and press it down firmly. Set the crust aside.
Make the filling; in a small bowl, combine water and gelatin. Set it aside for 5 minutes.
Beat the cream cheese, sugar, sour cream, and vanilla in a bowl with an electric mixer.
Melt the gelatin in a microwave and whisk it into the cream cheese mixture. Add the mango puree and stir until smooth.
Beat the heavy cream until stiff peaks form. Gradually fold the heavy cream into the cream cheese mixture. Transfer the cream cheese mixture to the cake pan and smooth the top. Refrigerate the cake for 1 hour.
Make the mango jelly; in a bowl, combine water and gelatin powder. Set it aside for 5 minutes to bloom. Microwave the gelatin for 15-20 seconds or until melted. Let the gelatin cool down slightly.
Combine gelatin, mango puree, lemon juice, and sugar in a bowl.
Pour the mango jelly over the cheesecake. Chill the cheesecake for at least two hours to set.