Prepare crust buy combining crushed oreos and butter. Press into a 9″ springform pan and flatten. Place crust in fridge to solidify.

Place berries, sugar and honey in a small sauce pan. Cook on medium heat until berries break down and sauce has thickened. Set aside to cool.

Bloom gelatin in a small bowl by sprinkling it on top of 1/2 cup cold water, stir, then add 1/2 cup boiling water. Stir and allow to cool slightly.

Cream cheese, sugar and lemon juice in a large bowl. Set aside.

Whip cream, and icing sugar in a medium bowl until stiff peaks have formed. Transfer whipped mixture to creamed mixture and stir to combine.

Add gelatin and whip until mixture has no clumps remaining.

Pour half of the cream cheese mixture onto the crust and level flat. Pop into the freezer for 10 mins to solidify the top of the layer before adding the huckleberry filling.

Pour huckleberry filling on top of cheesecake layer and level as best as you can.

Pour the remaining cream cheese mixture on top and place in the freezer for 10 minutes to solidify the top again and then transfer to the fridge until topping is ready.

Make jello according to package and allow to cool to room temperature before pouring on the cheesecake. Once cooled, pour onto the top of the cheesecake and add some huckleberries to the jello all over the top. Place in the fridge to solidify at least 2 hours.

Slice and serve once ready. Cake should be kept in the fridge and should be consumed within 2-3 days.