ive been making cakes for over a year now. I recently have been testing out cheesecakes. My question is this:

if I want to sell a cheesecake, how do I make it so I'm not giving the bottom of my springform pan away? Is there a trick to transferring the cheesecake? Do I put a cake board on top of the pan before I press my crust in the pan? Thanks for any help you may have! 

I press parchment paper in the bottom and then lift and transfer to a circle cake board when done. You can slip the board under the baked and chilled cake very easily.