This was a well earned dessert in my family, because we had to pick huckleberries every year for hours, and days on end just to have enough huckleberries to make a cheesecake every month or so. But it was worth the work just to get to eat it.
Crush crackers until fine, put in bottom of 8x8 in. pan. Pour melted butter over crumbs and press to make crust. Put in fridge to chill.
Mix room temp. cream cheese and sweeten condensed milk until smooth. Add vanilla, mix. Add lemon juice, mix , to taste. Pour over cracker crust. Chill in fridge.
Put Huckleberries in saucepan and just cover with water, add sugar to taste, bring to a boil and thicken with cornstarch. Pour over crust and cream cheese as a topping then chill for about 30 min. You can use other fruit, such as cherries, strawberries, blueberries, raspberries, or you can drizzle chocolate and/or carmel over the top.