In a mixing bowl, combine graham cracker crumbs and cinnamon. Drizzle in melted unsalted butter, mixing until the crumbs resemble wet sand. Press mixture into the bottom and up the sides of a springform pan. Chill for at least 15 minutes.

In a large mixing bowl, beat room temperature cream cheese and granulated sugar together until smooth. Add heavy cream and lemon juice, mixing until light and fluffy.

Pour the creamy filling into the prepared crust. Spoon dollops of apple butter on top and swirl with a knife.

Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.

Once set, unclip the sides of the springform pan and transfer the cheesecake to a serving plate. Slice with a warm knife and serve with whipped cream and a sprinkle of cinnamon.