In a large bowl, combine the graham cracker crumbs, brown sugar, cinnamon, salt, and melted butter; stir. Press the mixture into the bottom of a 9-inch springform pan.
In a large bowl, use an electric mixer to combine the cream cheese and powdered sugar. Beat until smooth. Add the cream slowly, while continuing to beat. When all the cream has been added, scrape the bottom and sides of the bowl with a rubber spatula, and then stir in the lemon juice and vanilla.
Transfer the cheesecake filling to the prepared pan, and smooth into an even layer. Refrigerate for 4 hours or overnight before slicing and serving.