My cheesecakes don't have a crust, so I think that's where the difference lies. That means that there isn't a "top" and a "bottom" like there is when there is a crust. So, I'm able to invert the pans on the cake board to get the cakes out. I grease/flour the pans (on the bottom and sides), then put wax paper on the bottom of the pan, then grease and flour the wax paper. I also scoot the pan around on top of the stove burner right before I take the cheesecake out. Also, I let the cheesecakes set up (in the pans) in the fridge for at least 24 hours before I take them out. Any sooner, and they will not come out of the pans in one piece!!