My base always breaks when I take it off the base of the mould. Is there an easier way to do this? I've refrigerated it, baked and refrigerated it. Nothing works. What is the best way to get to do this, especially for orders that need to look mostly flawless?

I flip my spring form base over and bake it with the flat side up. That way, when it is done, I can just slide it off the base and not have to deal with the lip.

yes and you can bake a cardboard cake circle under there too if that would help— then you would change it out for a fresh one after it cools — cheesecake freezes and thaws perfectly so you could freeze for ease of handling too