• Spray a 9-inch springform pan with nonstick cooking spray.

Crust

• In a medium bowl, combine the graham cracker crumbs and cinnamon. Add the melted butter to the crumbs. Using a fork, mix well. (You want every crumb coated in the butter as this will be the glue that holds it together.)
• Pour the graham cracker crumbs into the sprayed springform pan. Pat them flat with your hand or the bottom of a kitchen glass, including up the sides. Place in the refrigerator to chill as you make the filling.

Filling

• In a large mixing bowl, beat the cream cheese and sugar on medium speed with a hand-held mixer until creamy and smooth. (You could also use a stand mixer.)
• Add in the heavy cream and lemon juice. Beat for 1-2 minutes, or until the mixture becomes fluffier.
• Pour the cheesecake mixture into the prepared crust.
• Top with large dollops of apple butter. Using a knife or an offset spatula, swirl the apple butter into the filling, being careful not to scrape the crust.
• Refrigerate until the filling is firm and cold, about 6 hours, up to overnight, before cutting and serving.