Mix the graham cracker crumbs, brown sugar and cinnamon together in to a bowl until blended well. Add melted butter to the crumb mixture. Stir the mixture until blended well. Press the crumb mixture evenly on bottom of a spring-form pan. Chill crust in to the refrigerator until firm. Beat cream cheese, lemon juice together in to a bowl until beaten well and is soft. Add the whipping cream to the cream cheese mixture. Beat the mixture until beaten well and has thickened. Add sugar to the cream cheese mixture. Beat the mixture until beaten well and has stiffened. Pour the cream mixture evenly in to the crust. Spread pie filling evenly over top of the cheesecake. Chill cheesecake in the refrigerator for several hours to overnight. Remove sides of the spring-form pan and serve the cheesecake.