Lightly coat a 9" pie pan with butter, then set aside. In a food processor, pulse graham crackers until fine and uniform in size crumbs.
Combine graham cracker crumbs, brown sugar, cinnamon, and salt in a medium bowl. Mix, then add melted butter. Stir well with a fork, then a spatula or your hands. Coat the crumbs until the butter is even in distribution.
Spread the crumbs across the bottom of the pie plate. With your hands, a tart tamper, or the back and side of a small measuring cup, press the graham cracker mix into the bottom and up the sides of the pie plate. Refrigerate for 5-10 minutes. * If using larger than standard 9" pie plate, may I suggest bringing crumb mixture no higher than 1¼".
On the center oven rack, bake the crust for 7 minutes. Let cool only for 3-4 minutes on a wire rack.
Creamy Peanut Butter/Honey Cheesecake Filling
Meanwhile, in a medium bowl on medium-high speed, beat the softened cream cheese and sugar until light and fluffy. Add milk, honey, lemon, vanilla and egg—continue to mix until smooth and creamy, about 2-3 minutes.
After piecrust has cooled 3-4 minutes, use either a small offset spatula or the back of a spoon and spread 1/4 cup peanut butter across the bottom center of the graham cracker crust. Try to avoid pulling the graham cracker crust while spreading the peanut butter.
Give the cheesecake mixture one more swirl, then layer atop the peanut butter. Using the tip of a knife, gently swirl (so as not to disturb the peanut butter) to remove any air bubbles.
Bake for 25-27 minutes. Because ovens vary, begin checking between 20-22 minutes. The cheesecake's finished when ¾ of the outer edge is set with a slight wiggle in the center.
Let cheesecake cool completely, then transfer to the refrigerator for 6 hours to overnight.
Fresh Whipped Cream
Chill a medium (preferably glass or metal) bowl and electric beaters in the freezer for at least 15 minutes.
Using an electric mixer starting on medium-low, beat the cream, powdered sugar, and vanilla until it starts to thicken. Increase the speed to medium-high and continue until stiff peaks form. Avoid over beating. Spread a layer over the top of cheesecake, then pipe around the edge or decorate as you wish.
Toasted Coconut
On a piece of aluminum foil spread shredded and flake coconut in a single layer, then place directly on the toaster oven rack. Set to medium toast. Coconut's quick to brown, so keep a watchful eye. Once the coconut turns golden, remove from the oven. If left on the foil, the coconut will continue to cook, so transfer to a plate or bowl to cool.
Sprinkle with coconut, slice, and serve!
Notes
High Altitude
The only change at 6,300 altitude, is using 5 tablespoons butter in the crust vs. 4.5 at sea level.