Huckleberry Cheesecake - cooking recipe

Ingredients

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

Preparation

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.
Mix cream cheese, whipped topping, and 1 cup sugar together in a bowl until smooth. Spread evenly over crust.
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.
Spread huckleberry mixture over cream cheese layer. Scatter whole huckleberries on top.