Ok I have a friend who is famous for making cheesecake but is going broke buying spring form pans, because people don't return the bottom of it after they are done with the cheesecake, so I though I would help her by asking you the experts of cake. What do you do? Is there a way to move the cheesecake from the metal ring its sitting on? How what should she do?
I've seen just the bottom of the pans for sale at dollar stores here in Canada.
Or......Maybe she could check into charging a bit extra for the cheesecakes, or have them put a deposit equal to replacing the pan? That way they have to return it, cause it would be too expensive otherwise?
HTH
A trick I use is to flip the bottom of the springform over befor I put it in the rest of the pan. This means there is no "lip" that the cake can get stuck on, and a smooth surface to slide off of. I then will spray that with pam and line it with parchment paper.
Haven't had a problem and they always slide off easily - no need to get under the lip and the pan still seals great.
I bake cheesecakes all the time and what I do is spray the bottom of the pan with Pam cooking spray then when the cake is done cooling, after baking, I pop it into the freezer and chill it VERY good, then take a spatula and remove it from the pan to a cardboard. I sometimes even freeze the cake overnight so it is very firm and it is much easier to move at that point and when it thaws it is just as perfect as when you took it out of the oven.
all this time and she was giving away the cake ont eh board. 
i line my pan with parchment...bottom and sides....after the cake is baked and cooled to room temp...i stick it in the freezer for some time to really st up....then i remove the sides and all....flip the cake onto a board...remove the bottom and put the cake on the cake board and top it and go....
such a shame she has been losing all this time.
people should have known to return them though.
I have recently had success baking cheesecakes in my regular cake pans. Just chill overnight or freeze, then warm the bottom and flip onto cardboard then flip again (hope that makes sense). Got that tip from here. 
Also, I use regular cardboard cake circles as a replacement for the springform bottom all the time. Just wrap in foil, press in my crust and proceed as usual. HTH! 
I make dozen cheesecakes every week for a friend's restaurant, and I spray with canola spray and line with parchment. I spray the parchment too. Once the cheesecakes are baked and chilled, I use a waxed cardboard circle to turn it over so I can peel off the pan bottom and the parchment. Then I flip it back onto another cake board and get it ready for the box.
I buy already cut parchment circles in the size I need from Kereke's bakery supply online. It saves TONS of time!
I cut a cardboard circle to fit the pan and then use it WITH the regular bottom. After it is baked, I remove the springform and slide the cheesecake with the card board circle into the box. Works like a charm! I do spray the cardboard with Pam.
HTH!!!!
Well she has been donating the cheesecakes to the teachers for their bdays one per month and how rude to loose them noone bothered to save them for her!!!
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