In a bowl combine graham cracker crumbs, cinnamon, brown sugar and butter. Press into the bottom of an ungreased 9" pie or spring form pan. Refrigerate for 30 minutes.
With an electric mixer, beat cream cheese, sugar, lemon juice and vanilla until smooth, scraping the sides of the bowl as needed. Slowly add the cream and continue to beat until still peaks form.
Spoon into chilled crust, cover and refrigerate for at least 4 hours, overnight is preferable.
Toss strawberries with strawberry jam and let sit for 30 minutes or until the strawberries start to release some of their juice. Slice cheesecake and serve with strawberries.