In a blender add huckleberries and puree. Set aside.

In a large bowl add cream cheese and sugar. Mix with a hand mixer until light and fluffy. Add in vanilla extract and puréed huckleberries.

In another bowl add heavy cream. Whip until stiff peaks form.

Fold the whipped cream into the cream cheese mixture. Set aside.

In a small bowl combine graham cracker crumbs and melted butter. Mix to form a a sandy texture.

Add the graham cracker mixture to an 8” springform pan or pie pan.

Top graham crackers with cream cheese mixture.

Serve immediately for a softer texture or cool in refrigerator for a few hours to set.