How in the heck do I transfer a cheesecake from the springform base to a cake board?? Stupidly enough I tried putting wax paper on the bottom of the pan, but a waterbath and wax paper don't mix. DUH! I get to start over now and would like some help if anyone knows how.
heat the bottom of the pan on a stove burner - run a knife around the sides - turn the cheescake over onto a cake board the it larger and covered in plastic wrap - put your correct cake board on the bottom of the cheesecake and flip - I don't use springform pans at all - just my regular cake pans - use this method alot
I do bake in a water bath - cheesecake holds up fine to being flipped - after cooling overnight - I use the cheesecake recipe out of The Cake Bible - very tender & yummy cheesecake - I've baked with the crust on and without - haven't had any problems with it sticking to the plastic wrap....
thank you so much bakers 2. I guess I shouldn't be such a chicken about it since I am having to redo it much further into the process than if I'd tried flipping it! I will definitely try that this next week when I redo the cake.
tthardy78- OK forgive me for being a little slow, but are you saying you cover the board and put it into the bottom of the pan and bake with it in there?
i line my pan with parchment paper.
then i fill with the crust and the filling.
then i double up some aluminum foil and and wrap the outside of my pan carefully.
then i put that into the water bath.
when its cooled and refrigerated over night i take off the sides of the springform pan, put a board on top of the cake and flip that.
remove the bottom of the springform pan and flip the cake again.
and you have successfully removed the cake.
it must be well chilled or else it will collapse on itself.
I don't mess with mine until it's been chilled (either refrigerated or put in the freezer- depending on how much time you have). It's much easier to mess with when it's cold. Anyway, I put a cake board on top, then turn it over, the put a cake board/serving plate/whatever you are putting it on on the bottom and then flip back over and take the top board off.
For perfect cheesecake every time, wrap the base with reynolds wrap release. Put a parchment collar inside the pan and bake. No need for a water bath and perfect cheesecake every time.
There's a couple ways to do it--the girls here have all got good ones!
The ticket to moving a cheesecake is---GET IT COLD! Either the freezer or fridge--and plenty of it! 
I do mine by covering a cake board trimmed to just under the size of the springform pan in heavy duty Reynolds wrap. Spray that baby with cooking oil spray.
Put it in the bottom of your pan. Spray the pan with the oil spray and fill. You can either bake with a water bath or without.
Take it out of the oven. Run a butter knife around the edges of the pan. Let it cool down. Place either in the fridge or freezer--still in the pan.
Give it about 4 hours in the freezer or 8 hours in the fridge. Run the knife around the edges again--just to make sure.
Pop off the springform. Holding it by the bottom, you should now be looking at the bottom of the pan, a foil-covered cake board, and your cheesecake. Pry the crust off the cake board with the butterknife--and voila'!
You should now be able to place it anywhere you like!
(If you froze it--don't worry about condensation--just leave it out to air dry--don't seal it up in tupperware or whatever 'til it dries--and it'll be fine!)
Pics in my gallery. I have 12 cheesecakes due by Friday--LABOR DAY PICNICS!! 
HTH,
--Knox--
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