Huckleberry Cheese Pie

Makes two 9-inch pies.

Base
1 1/4 cups all-purpose flour
5 teaspoons confectioners' sugar
1/2 cup butter or margarine, melted

In a bowl, combine flour and confectioners' sugar. Stir in butter. Press onto the bottom and sides of two greased 9-inch pie plates. Bake at 375 degrees F for 8 to 10 minutes or until golden brown. Cool on a wire rack.

Topping
3/4 cup granulated sugar
1/4 cup cornstarch
4 cups fresh or frozen huckleberries
1/3 cup water

Combine sugar and cornstarch in a saucepan; stir in berries and water. Cook and stir over medium heat until mixture comes to a boil; boil for 2 minutes. Cool.

Filling
8 ounces cream cheese
1/2 cup confectioners' sugar
1 tablespoon lemon juice
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
1 cup whipping cream, whipped

In a mixing bowl, beat cream cheese, sugar, lemon juice, peel and vanilla extract until light and fluffy. Fold in the whipped cream. Spoon half into each crust. Spoon topping over filling. Chill for 1 hour.