In medium bowl, mix wafer crumbs, 1/4 cup sugar and melted butter.
Press mixture firmly in bottom of 9 inch or 10 inch springform pan.
In measuring cup, sprinkle gelatine over 1/4 cup cold water; place cup in small saucepan of hot water over medium heat and stir until gelatine is dissolved.
Prepare chocolate whipped-dessert mix as label directs; set aside.
In large bowl with electric mixer, beat 1 1/2 packages cream cheese and 1 cup sugar until smooth; then beat in chocolate mixture along with 2 tablespoons melted gelatine and cinnamon until just blended; set aside.
Quickly prepare vanilla whipped-dessert mix as label directs; set aside.
In large bowl with electric mixer at medium speed, beat remaining cream cheese and 1 cup sugar until smooth; then beat in vanilla mixture along with remaining melted gelatine and grated lemon peel until just blended.
Using two large spoons, alternately drop chocolate and vanilla mixtures evenly onto crumb crust.
Using tip of knife, lightly score top surface in a crisscross pattern.
Chill until firm, at least 6 hours.
To serve: With spatula loosen edge of cheesecake from pan; carefully remove sides of spring-form pan.