I always put the lip side down but I don't know if that's the officially correct way.

Lip down....thatw ay it fits in the "groove" of the side piece.
And is easier to cut and to remove from the pan to a serving plate if you wish.
Linda c

Thanks both. Pan was assembled lip side down this time and the it did seem to fit better. Minimal leakage into the foil. That's been my concern ever since my oven caught fire after a pumpkin cheesecake left buttery stuff on the oven floor.

Now I need to solve the problem of the edges of blind baked pie crusts collapsing into themselves...

Virginia:
I'm away from home and peeped in.
This was a tip I put in a few months ago.

The pans are packed, from the factory, with the lip side up

If you turn them over onto 2 Pencils it will bring the pan to the right height for the groove.
Then just lock it.
I wrap the bottom with alluminum foil, if I use a Grahram Crust, in case any butter leaks out.

I make a Fluffy CheaseCake so it is haerd to slice.
Sticks to the knife.

If it frozen first, it cuts easily. Just put pieces of parchment in between the slices.
Lou

Virginia if your crust tends to collapse when you bake it, line the inside of the crust with foil, fill with dry beans or commercial pie weights.

Try lining the pan with parchment or wax paper to prevent the cake from sticking to the bottom.

Lining the pan works only for cake, if you line the bottom when making a cheesecake it's a pain in the patootie. We had a dessert maker at a restaurant where I once worked who would sometimes line the bottom of the springform when making a cheesecake despite being asked not to, and when we'd go to slide it off onto a service plate, the paper would get all caught up on the palette knife and scrinch up under the crust as we were sliding the palette knife underneath. Then you'd have to work out how to get the messed up paper out without wrecking the cheesecake.

Heck, I don't even pay attention, I just stick it in there which ever way comes up, so now I guess I'll have to check.

And I have a jar of beans that I save especially for baking crusts, because mine always were caving in...

Annie

Oh, heck yeah - I should have put the beans in them! I've done that before, but didn't even think of it this time. I'd like to keep up the blind baking until I get it right, but yesterday, I had ginormous pieces of cheesecake and lemon meringue pie. Why do the good things in life have to be so fattening?! Not fair!!

I put the lid edge down in the pan. And for a water bath, I then simply add a big 9 X 13 pan of water on the shelf below the cheesecake in the oven, so that the water makes the oven humid, but the pan isnt sitting in the water.