1 1/2 cups graham cracker crumbs
1/3 cup packed brown sugar
1/2 tsp ground cinnamon
1/3 cup melted butter
2 (8 ounce) packages (light) cream cheese
1 pint heavy whipping cream
1/3 cup white sugar
In a small bowl stir together the graham cracker crumbs, brown sugar and cinnamon. Add melted butter and mix well. Press into the bottom of an 8 to 10 inch spring form pan. Chill until firm
In a medium bowl, beat together the cream cheese and lemon juice until soft. Add whipping cream and beat with an electric mixer until batter becomes thick. Add the sugar and continue to beat until stiff. Pour into chilled crust. (You can add pie filling to the top at this point if you like). Chill several hours or overnight. Just before serving remove the sides of the spring form pan.
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