• Preheat oven to 325 degrees F.

Brownie Layer

• Prepare brownie mix according to box instructions.
• Pour into a greased, 9" spring-form pan. Bake for 15 minutes.

Cheesecake:

• Beat cream cheese in a stand mixer until light and fluffy. Add sugar, flour, sour cream, and vanilla. Mix to combine.
• Add eggs and beat until the mixture is smooth and all the ingredients are incorporated. Scrape the sides and the beater as needed.
• Pour the batter over the brownie layer after the brownie layer has baked for 15 minutes.
• Place on the middle rack of the oven. Add a pan, partially-filled with water, under the cheesecake. This "water-bath" allows the cheesecake to bake without cracking.
• Bake for one hour, or until the cheesecake is no longer jiggly in the center. Cook longer as necessary, checking every five minutes, until done.
• Remove the cheesecake from the oven, and allow it to come to room temperature on the counter.

Huckleberry Topping

• Combine sugar and cornstarch in a saucepan. Add water and stir until smooth.
• Add the huckleberries and lemon juice then bring to a boil.
• Cook and stir for a few minutes or until thickened. Set aside to cool.
• Once cool, add the huckleberry topping over the cheesecake and chill for 4 or more hours before serving.