In a medium bowl, combine Pumpkin Snaps, brown sugar and melted butter. Pour into round cake cake and press down until crust forms. Refrigerate for 10 minutes.
In a blender or food processor, mix cream cheese, honey, sugar, vanilla extract, yogurt and lemon juice until well combined. Pour over crust and spread evenly. Refrigerate for at least 1 hour before serving.
Top with cranberry sauce and cinnamon to serve (optional).