In a mixing bowl, pour the melted butter over the graham crumbs along with the cinnamon. Mix until well combined.
If making the cheesecakes in individual jars, evenly distribute the graham crumb mixture among the jars and lightly press the mixture into the jars to form a light crust/base. If using a 9x13 inch pan, transfer all of the graham crumb mixture to the dish and press lightly into the corner and around the pan to create an even light crust/base. Place in refrigerator.
In a mixing bowl, use a hand held mixer to cream the cream cheese. Set aside.
In a separate mixing bowl, add the heavy whipping cream and vanilla. Whisk until mixture forms stiff peaks.
Transfer the whipped cream to the bowl of cream cheese. Mix until well incorporated. Add the confectioner's sugar and mix into the cream cheese mixture.
Top each jar with an even amount of the cream cheese mixture - about 11/2 inches of the topping. See blog post notes for an easy way to do this! If using a 9x13 inch dish, spread all of the cream cheese mixture over the top of the graham crust. Place bake in the refrigerator until ready to serve.
When ready to serve, evenly distribute the 1 cup of jam over the individual jars, or spread the entire cup of jam onto the topping in the 9x13 inch dish.
Serve individual jars immediately. For the dish, cut into 12 portions. Serve.