Line a 9-inch springform pan with parchment paper.

Crush the graham crackers and combine with sugar, cinnamon, salt, and melted butter. Press into prepared pan.

Blend mango into a smooth puree.

Bloom gelatin in cold water for 5 minutes, then dissolve gently.

In a bowl, mix cream cheese and sour cream until smooth. Add sugar, mango puree, salt, vanilla, and gelatin.

Whip heavy cream to stiff peaks and fold into the cream cheese mixture. Pour over crust and chill.

Prepare mango jelly with remaining puree, gelatin, and lemon juice. Pour over set cheesecake. Chill again.

Slice and serve, optionally garnishing with fresh mango slices.