I've kept this info handy for myself, here ya go.
Lucy

The Number One Tip: Before attempting to remove your cheesecake from the Springform pan's bottom, your cheesecake must be chilled overnight, for at least 12 hours and preferably up to 24; it must be really firm and cold. If the cake is too soft, you will probably ruin your cheesecake when doing so. How do I know? Because I ruined one of mine; my cheesecake was only chilled for 4 to 5 hours and it was apparently still too soft for this technique. The next time, I chilled my cheesecake for 24 hours and removed it from the Springform pan's bottom with great success.

After you loosen the springform pan's ring, the cheesecake is usually stuck to the bottom part. When my family is chomping at the bit to eat cheesecake, I serve my cheesecake still attached. If I have some time and company is coming, I remove the springform bottom before presenting and serving my cheesecake.

To remove the cheesecake from the spingform pan's bottom, start with one cardboard cake round (2 old fashioned record covers work well, too or the bottom of a round or square baking pan just larger than the circumference of the cheesecake.) You will need them to help support the cheesecake when taking from the springform pan. Cover its surface in foil. (With the record albums, stack on on top of the other so they are stiff and enclose in foil. You want them to be very stiff). Sometimes I purchase my cardboard cake rounds at the bakery counter in my local grocery store or from a cake decorating shop. You can make your own by cutting out a piece of a sturdy corrugated carton with a sharp cutting knife, but it's kind of a pain. Make sure it is a little bit wider then the cheesecake's circumference.

Q: How can I successfully remove a cheesecake from the springform pan? A: When cheesecake sticks to a pan, I have heard that the best thing is to freeze the whole thing, then dip the mold quickly in hot water. The cheesecake will then pop out. I will try it with my next recipe and let you know how it works! (If you have, please share the results with me on Ask Sarah!)

Before making the recipe, prepare the springform pan by greasing it with melted butter. Then, cut parchment paper in a circle, making sure that it completely covers the bottom round of it leaving 2 inches of room around the circle to spare. (Don't use waxed paper because it gets soggy and breaks easily after baking). Later, you will need to grab onto it order to slide the cheesecake off of the bottom of the foil or parchment paper. Grease the top of the paper. When you clamp on the side part, the extra foil or parchment should stick out the sides of the bottom.

What about a cake lifter? Never used one but it might do the trick.

Here is a link that might be useful: cake lifter

A long time ago, I read somewhere that dental floss works really well to cut cake layers into thinner layers, and I tried it, and it does. Then one day I got the idea that it might also work to break the bond between a cheesecake and the bottom of the springform. And it does. As mentioned above, it's best if the cake is chilled and firm. Then just take a long piece of floss, hold an end in each hand, start at the side nearest you, and saw away underneath the crust till you get to the far side. Sometimes the cheesecake will just slide off onto the serving plate, and sometimes it needs a lifter of some sort, but floss is a good first step.

And then you can reuse it once you get cheesecake stuck between your teeth. ;o)

If using a crumb crust of any sort...I make sure there is lots of crumbs on the bottom of the pan....chill it well, take one of those big grill spatulas and loosen the cake from the bottom...then find a helper with another big spatula and pray a lot.
Or you could just have lots of cheecake pans! And hope you get the bottom back!
Linda C

This is how we did it at the restaurant where I used to work- works for both baked and unbaked cheesecakes.

1. Make sure your springform base is the right way up. The "lip" should be facing down, so that once you remove the sides the cheesecake is resting on a flat surface.

2 Grease the whole tin well. You may wish to line the sides, but don't line the bottom with baking paper or anything else. It will only get all scrinched up underneath and be a PITA when you're trying to remove the cheesecake.

3. Get a large, wide, kitchen palette knife. Starting carefully at one edge, slide it across the bottom of the cheesecake, working it between the springform base and the crust of the cheesecake. Be sure you have loosened the entire bottom.

4. Now, again using the palette knife, gently slide the cheesecake off the springform base and onto the serving plate. Don't lift, slide :-)

5. Enjoy your cheesecake!

I line mine with parchment. It doesn't have to go all the way to the edge. Cut a circle slightly smaller than the inside diameter of your pan and lay it in there before filling. Once the cake is cooled completely, just loosen the very edge with a knife and slide it right onto your serving plate.

I have also cut my circle by tracing around the top of the pan. This makes the circle just a tiny bit larger than the inside. Press into the bottom and crease at the edges. It's only about an 1/8 inch or so on each edge. After baking, you can peel this tiny bit down and have a "tab" to help slide the cake off the bottom.

Deanna

OH COLLEENOZ YOUR A GENIUS!!!!!!!!!! As I read these post I was scrolling to write that I cant get a spatula under the rim......ALL THESE YEARS IVE BEEN BAKING IN THE UPSIDE DOWN VERSION!!!!!!!!!!!!!!!!!!!!! UGH!!! Now I no why!!

You've been doing it wrong because 1) that's the way it was set up when you bought it, and 2) that's the way the lettering looks right when you put it together. At least that's the case with the one I have...

Great tips. I hate "giving" part of my pan away so that people can slice the cheesecake off of it. I also don't like people slicing from the pan and scratching the bottom of the springform. Can't wait to tey these tips!

Having the base in the other way up works fine if you're baking a cake you can turn out, but to slide a cheesecake off you need to turn the base the other way over to get a flat surface.

Fenworth: Your absolutely correct on the 2 reasons because I did ponder those thoughts! Thanks