Combine graham cracker crumbs, brown sugar, and cinnamon in a bowl and mix until evenly blended, then stir in melted butter until the texture resembles damp sand.

Press the crumb mixture firmly into the bottom of a springform pan and refrigerate until the crust feels firm to the touch.

Beat the cream cheese with fresh lemon juice until smooth and creamy with no visible lumps.

Slowly add the heavy cream and continue mixing until the mixture thickens and becomes light and fluffy.

Add the white sugar gradually and beat until stiff peaks form and the filling holds its shape.

Spread the filling evenly over the chilled crust and smooth the top gently with a spatula.

Spoon cherry pie filling or arrange fresh berries over the surface.

Cover and refrigerate for several hours or overnight until fully set.

Remove the sides of the springform pan carefully just before serving.