What I do is cut the parchement paper in a square or a circle, with enough to cover the bottom round of the springform pan. I cut my a lot larger, and the trim it later on. Later, I will need a few small edges of parchment paper to grab onto in order to slide my cheesecake off of the bottom of the pan.

When I clamp on the side part, I let the extra parchment stick out the bottom-- trim it so just enough of it shows--make sure to leave enough paper to get a good grip on--don't get skimpy. (Even if an edge of the parchemnt paper went up the side of the springform pan, you'd only see indentations where the paper touched the cheese part.)

It works really well. I always chill my cheesecake overnight in the springform pan before attempting to remove it from the pan. If the cheesecake starts cracking when removing it, throw it in the freezer (about 15-20 minutes) until it becomes hard enough to safely take it out of the pan.