Pulse graham crackers until fine crumbs. In a bowl, mix with sugar, melted butter, and salt. Press the mixture into the bottom and sides of a springform pan. Bake at 375°F (190°C) for 8 minutes, then reduce the temperature to 325°F (165°C).

Beat the cream cheese on medium speed for about 1 minute until smooth, then add sugar. Mix for 3 minutes until creamy. Add flour, vanilla extract, and lemon juice, mixing until combined. Incorporate eggs one at a time, then gently fold in sour cream and huckleberries.

Pour the cheesecake batter into the cooled crust. Place in a water bath and bake at 325°F (165°C) for 90-100 minutes until set but slightly jiggly in the center.

Once baked, turn off the oven and crack the door open for about 1 hour. Then, refrigerate for at least 8 hours, preferably overnight.

In a saucepan, simmer huckleberries, sugar, and water for 10 minutes. Combine cornstarch with lemon juice to form a slurry; add to the huckleberry mixture to thicken. Cool the topping before pouring it over the chilled cheesecake.

Carefully release the cheesecake from the springform pan and pour the cooled huckleberry topping over it just before slicing for the perfect presentation.