This May Be A Stupid Question...
Decorating By tcbalgord Updated 18 Jun 2009 , 7:08pm by dee_licious
I don't know but I've always wondered that too.
I bake my cheesecakes in a standard cake pan (line the bottom with parchment). Once it is baked and thoroughly chilled (overnight). I run a knife around the outside, hit the outside of the pan with a blowtorch (you can also dip the pan in hot water briefly) and flip the cheesecake onto a plastic wrap covered cake circle, then flip it again onto the final cake circle. I don't even own a springform.
I bake mine in a springform pan. When it's finished, I let it chill overnight. I use a long spatula (like for frosting) and gently coax it under the edges and around. The cake pops right off & then I slide it onto a cake board and into a box. Knock on wood, I've yet to have a problem. Good luck! 
I bake my cheesecakes in a standard cake pan (line the bottom with parchment). Once it is baked and thoroughly chilled (overnight). I run a knife around the outside, hit the outside of the pan with a blowtorch (you can also dip the pan in hot water briefly) and flip the cheesecake onto a plastic wrap covered cake circle, then flip it again onto the final cake circle. I don't even own a springform.
Huh - I have done that with a frozen cheesecake - didn't think to do it with a regular cheesecake. It's firm enough to do that after being chilled, huh? Good to know! (Don't know if I'm that brave or talented, though!) 
I have baked cheesecake substituting a cardboard round for the metal bottom of the pan. I usually put a piece of aluminum foil under the pan so the cardboard is not near the oven rack. Never had a problem with anything catching on fire.
I cook my cheesecake a standard cake pan line it with parchment paper or wax paper and cook it in a bain marie, it help prevent from cracking. I also do the same procedures as PinkZiab. Hope this helps you out.
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