Huckleberry Cheesecake

• Crust:
• 1 (14.4 ounce) package graham crackers, crushed
• 1/2 cup butter, melted
• Filling:
• 2 (8 ounce) packages cream cheese, softened
• 1 (12 ounce) container frozen whipped topping (such as Cool Whip(R)), thawed
• 1 cup white sugar
• Topping:
• 1 cup white sugar
• 3/4 cup water
• 2 tablespoons cornstarch
• 1 pinch salt
• 1/4 cup mashed huckleberries
• 1 teaspoon lemon juice
• 1 teaspoon red food coloring
• 1 cup huckleberries

1. Mix graham cracker crumbs and butter together in a bowl until crumbs are evenly moistened. Press over the bottom of a 9x13-inch baking pan to make a crust.
2. Mix cream cheese, whipped topping, and 1 cup sugar together in a bowl until smooth. Spread evenly over crust.
3. Combine 1 cup sugar, water, cornstarch, and salt in a saucepan over medium heat; cook and stir until clear, 3 to 5 minutes. Stir in mashed huckleberries, lemon juice, and red food coloring; simmer until thickened, about 5 minutes.
4. Spread huckleberry mixture over cream cheese layer. Scatter whole huckleberries on top.

crust, graham crackers, butter, filling, cream cheese, frozen whipped topping, white sugar, topping, white sugar, water, cornstarch, salt, mashed huckleberries, lemon juice, red food coloring, huckleberries

Taken from www.allrecipes.com/recipe/258711/huckleberry-cheesecake/ (may not work)