Line a 9-inch springform pan with parchment paper to ensure easy removal.

In a bowl, combine graham cracker crumbs, light brown sugar, cinnamon, and salt. Melt unsalted butter and pour it over, mixing well. Press into the base of the pan.

Peel and chop ripe mangoes, then blend until smooth to create mango puree. Separate into two portions: one for the cheesecake filling and one for the jelly layer.

In a small bowl, bloom the gelatin with cold water for 5 minutes, then microwave to dissolve.

Beat cream cheese, sour cream, and sugar until smooth. Mix in the mango puree, salt, vanilla, and dissolved gelatin.

Whip heavy cream until stiff peaks form and fold gently into the cheesecake mixture in batches.

Spread cheesecake filling over the crust and refrigerate for 4 hours or freeze for 2 hours.

Bloom gelatin again and mix with remaining mango puree and lemon juice. Pour over the set cheesecake.

Chill for an additional 2-3 hours until the jelly is fully set.

Remove from the springform pan and slice. Garnish with fresh tropical fruits if desired.