Q: I want to make champagne cheesecake for my 45th-birthday party - something with a cashew crust and maybe a layer of mango under a basic white cheesecake I’ve looked for recipes but haven’t found any. Can this even be done and if so, how?

Lynne: The way most cheesecakes are made, there’s really not a place for wine in the recipe. I’d say don’t bake with it, drink it - with your cheesecake! Go for a demi-sec and consider premium brands like Louis Roederer Cristal, Veuve Clicquot, or Billecart-Salmon. For the cheesecake crust, consider salted cashews, coarsely crushed, then mixed with butter, some flour and brown sugar. Pack it into the pan and chill it. Make a caramel, pour it into the chilled crust and swirl it around to coat the crust. Then you could place ripe mango slices into the crust followed by the cheesecake mixture. Or, you could fan ripe mango wedges on top of the baked cheesecake.

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