I cut it just a little bigger than the bottom--I trace around the bottom. That way, when you put it in the pan, it comes up the sides just a little so you can grab it. I have not noticed a difference in the bottom of the cheesecake at all. My only tips would be to be very careful when sliding the cheesecake and to make sure you go directly from the springform pan to the serving plate. I make sure that they are at the same height and touching to keep the cheesecake from bending. The other thing I do is to cut it with dental floss. You need a few lengths because as soon as the floss gets sticky, it doesn't work. Cut the lengths big enough to go across the cheesecake and wrap around your fingers. It will make nice even, straight cuts and doesn't mark up the plate or whatever it's on. Also, it makes it easier to remove the cheesecake pieces without having the kitchen parchment attached. I find that waxed floss works best. I've also used mint-flavored and found that it didn't leave a taste. Make sure you transfer the cheesecake first before cutting, otherwise the pieces wobble!

Hope this helps!

Kim