In a large bowl stir together the graham cracker crumbs, brown sugar, melted butter, and cinnamon until fully combined. Firmly press the crumbs into an 8 to 10-inch springform pan. (I like to form the crust along the sides as well, use a flat bottomed glass or measuring cup to help press down the crumbs.) Place this in the freezer while you assemble the filling.

In a large bowl with an electric hand mixer whip the cream cheese until smooth and lump-free. Add the granulated sugar and mix it in until combined. Add the powdered sugar and vanilla, mix until combined, set aside.

In a large bowl with an electric hand mixer, beat heavy whipping cream until stiff peaks form. (Stiff peaks are critical in helping the cheesecake set and hold its shape.) Gently fold the whipped cream into the cream cheese mixture until there are no streaks left. (Fold, don't stir.)

Pour this mixture into the crust and smooth out the top.

Cover and place in the fridge for at least 8 hours - overnight is highly recommended.

Remove from the refrigerator and carefully remove the outer rim of the pan. Spoon the canned pie filling evenly over the cheesecake, then return to the refrigerator until it has all completely chilled (about another hour.)

Slice and enjoy cold.