In the manufacturing of cheesecakes, I use special cake pans that have bottoms that are removable. I utilize round, square, rectangular and heart shaped pans when making cheesecakes. I use strips of parchment paper to line the sides of the pan to prevent the cheesecake from sticking. I also wrap the bottoms of the pans in aluminum foil so as to seal it from the water bath. It is important to use a water bath when baking the cheesecake so that even baking takes place. The most common pan used by most is the springform pan which is a two part pan that has sides that will spring out away from the pans bottom.
Of the cheesecakes I used to make for the restaurant, the New York style and the Death-by-Chocolate cheesecakes were the most popular. Cheesecake is not a dish you can rush so you have to plan ahead when making it.