Montana Huckleberry Cheesecake: Creamy

Instructions:

1. Combine graham cracker crumbs, melted butter, sugar, and salt. Press the mixture firmly into the bottom and 1-inch up the sides of a 9-inch springform pan.
2. Bake the crust at 350°F (175°C) for 10 minutes until fragrant and golden, then set aside to cool.
3. Beat the softened cream cheese and 1 cup of granulated sugar until smooth and aerated.
4. Incorporate sour cream, vanilla extract, and 1 tbsp lemon juice into the cream cheese mixture.
5. Add eggs and egg yolks one at a time on low speed, mixing just until combined to avoid incorporating too much air.
6. In a saucepan, combine huckleberries, 1/2 cup sugar, water, and 1 tsp lemon juice. Simmer over medium heat for 8-10 minutes.
7. Stir in a cornstarch slurry (cornstarch mixed with a small amount of water) and boil for 1 minute until the sauce is thick and glossy.
8. Pour the cheesecake filling over the cooled crust. Drop spoonfuls of the huckleberry reduction on top and swirl gently with a knife.
9. Wrap the springform pan in foil and place it in a larger tray of hot water (water bath). Bake at 325°F (160°C) for 55-65 minutes.
10. Allow the cheesecake to cool slightly, then refrigerate for a minimum of 6 hours before serving.