Step 1: In a medium bowl, combine the graham cracker crumbs and cinnamon. Pour in the melted unsalted butter and mix well until all the crumbs are evenly coated.
Step 2: Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or the bottom of a glass to create an even, compact layer. Place the crust in the refrigerator to chill while you prepare the filling.
Step 3: In a large mixing bowl, using an electric mixer on medium speed, beat the softened cream cheese and granulated sugar together until the mixture is completely smooth and creamy, with no lumps.
Step 4: Add the heavy cream and fresh lemon juice to the cream cheese mixture. Continue beating on medium speed for 1-2 minutes until the filling becomes light, fluffy, and slightly thickened.
Step 5: Pour the prepared cheesecake filling evenly over the chilled graham cracker crust in the springform pan. Smooth the top with a spatula.
Step 6: Spoon several large dollops of apple butter over the surface of the cheesecake filling. Using a knife or an offset spatula, gently swirl the apple butter into the filling to create a beautiful marbled pattern. Be careful not to disturb the crust below.
Step 7: Cover the springform pan loosely with plastic wrap and refrigerate the cheesecake for a minimum of 6 hours, or preferably overnight, to allow it to set completely. The longer it chills, the firmer and easier it will be to slice.