Preheat oven to 275 degrees F.
Combine cookie crumbs, melted butter and cinnamon in a small bowl. Stir well.
Trace bottom of a 9-inch spring form pan onto parchment paper. Cut out parchment paper.
Butter spring form pan. Fit parchment circle into bottom of pan. Butter the paper.
Press the crust evenly into bottom of pan pressing to secure. Chill.
In a large bowl combine cream cheese and sugar. Beat until smooth.
Add the egg yolks three at a time beating after each addition.
Scrape down sides of bowl and add the sour cream, lemon juice and zest. Blend until smooth.
Add corn starch and mix until smooth.
In a clean stainless bowl whip the egg whites until soft peaks hold.
Fold egg whites gently but quickly into cheese mixture, making sure no streaks of the egg whites remain.
Pour batter into prepared pan.
Bake in middle of oven for 70 minutes or until cake is just firm. Increase oven temperature to 300 degrees F. Cook another 10 minutes until cake is golden. Turn oven off and open oven door. Leave cake in oven for another 20 minutes. Remove and cool completely.
Puree mango in food processor with ¼ cup water. Transfer to a small saucepan and combine with remaining ingredients. Bring to a boil and simmer on low heat about 10 minutes until thickened. Pour warm sauce over cooled cheesecake.