As with all cheesecake – it should be cold and solid before removing it from the pan.

I do this one of two ways. Most commonly I’ll freeze the cheesecake and then it is firm enough that I can just hold it and move it around without worrying about it falling apart. I just hold it with one hand underneath and then use the other hand to pull the sides down and then slide it onto a plate. That works pretty well if I do it before adding any decorations.

If I don’t want to or can’t freeze the cheesecake – I like to set it on the serving plate then place that on top of something slightly smaller – so it is elevated just a little but still sturdy. Then pull the sides of the flexipan down until it is inverted. Then take a large spatula and lift the cheesecake a bit so I can sort of shimmy the pan out from under the cake.

Thank you.

I understand. The issue will be how to remove it once it is baked. The springform pan allows you to get the sides off so you can get the spatula under the pieces. It will definitely be too tall for a pie dish too. I would suggest doing a cake pan, something with tall sides & lining it with parchment – making sure to leave extra overhanging so you can grab it & lift it out of the pan for serving. Also- you will want to make it long enough ahead of time that you can freeze it, so it is nice & firm when you go to lift it out. This way it won’t sink in the middle, crack & bend. Then just let it thaw in the fridge once you have removed it from the pan.
Hope this helps.