MMMMM, I love cheesecake! I'm making a cheesecake for a groomscake for next weekend. I"m wondering what you make it on? Do you stick a cardboard round inside your springform pan? (not sure how that would work) or do you get a deposit for your pan bottom? Am I not making a hard enough crust that I can't transfer it? This cheesecake is for my brother's wedding so I'll get the bottom back- but what if I do one for someone else? What do you do?
TIA! Amber
(Chocolate crust, chocolate chip cheesecake, covered in dark chocolate gnache, surrounded by truffles- YUM!)
I just did a cheesecake wedding cake in July. You can put a cardboard inside your spring form pan and bake. You can line the pan with parchment paper and that should help you get it off the pan. If you refrigerate the cake the whole thing should firm up enough to flip it over onto a rack with parchment or aluminum foil on it and then place a carboard on the bottom and flip it upright.
I've made quite alot of cheesecakes for friends & family. never for a wedding, but you can cover the bottom of your springform pan with tinfoil before you snap it together. Since you're using a crust it works beautifully. Bake and cool as directed and chill at least 8 hours so it's good and firm. When you take the side of the pan off, you can then invert the cheesecake onto a temporary surface - i like to use the bottom of a dinnerplate b/c it's the same general shape as the baked cheesecake - just long enough to take the springform bottom off and the tinfoil will peel right off the crust. then flip the cheesecake back over onto your cake circle. This way you don't have to worry about losing the bottom of your pan.
Wondering Can you paint or stencle a cheesecake to decorate it? something like the jello cake? had a guy that wanted a cheesecake w/strawberry filling w/ a teddy bear on it or tweedy didnt know how to do it so I make a white cak w/ cheesecake pudding added to the mix in the tweedy pan.
becky, you could pipe on top w/ BC to decorate, or use a stencil and dust with powdered sugar or cocoa or I *think* you could add some cocoa or melted chocolate to some of the cheesecake batter and pipe it on in the bear shape before baking. I used to make a marbled cheesecake and the cheesecake and chocolate swirls looked pretty. Never tried to make a character before, but I would think that since cheesecake batter is dense it would hold the shape pretty well.
amberlicious: that cake you're making sounds divine...
indeed, i do what beachcakes suggested with lining the bottom of the pan with foil. in fact, by doing this, you don't even need to use a springform pan, so long as you run a knife around the cheesecake before turning it out (when cold). but springform is the safest bet. actually, regardless of the pan you use, warm your palette knife a bit and smooth the sides before covering with ganache -- you'll get a better result.
if you're feeling frisky in the cheesecakey department, go to the recipes page and try out my cheesecake brownies -- i think you will like them...and if you're not fond of caramel, you can top them with a layer of ganache instead (ahhh, ganache, the perfect all-purpose topping for EVERYTHING! 
I did a two-tiered cheesecake last weekend for a groom's cake, and rather than use springform pans (hate em!), I cut a parchment round as well as a parchment collar for my regular 3" high cake pans. I butter both the pan and then the parchment, blind bake my crust (usually just finely ground butter cookies tamped into the bottom of the pan), and then bake my cheesecakes in a water bath. They bake for an hour, then the oven is turned off, and they spend 3 hours in the oven. They then go into the fridge for a few hours until firm. When I'm ready to remove them from the pans, I dip the pan in a larger pan of hot water for a minute, run a knife around between the parchment collar and the cheesecake, remove the parchment collar, place a parchment circle on top of the cheesecake and invert it, then turn it back on a cake board. I don't build a crust up the sides of the pan, but rather take those ground butter cookie crumbs and apply them to the sides of the cheesecake. Then I usually do a quick back-and-forth zigzag of chocolate across the top. Very easy.
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