This is my method: I spray the pan well, especially the bottom with pam, before baking. Cool the cake completely, remove the rim and run a knife under the edge carefully to loosen. Once that is done, tilt the cake slightly on the serving platter and with a thin spatula gently slide it onto the platter.

Another method I have used is to put the cheesecake in the fridge for a couple of hours and unmold it on a cardboard like you would a cake layer and then invert on to serving platter and finish it.

Save any crumbs left from the crust and fill in around the edges if necessary.