I always freeze my cheesecakes. Wait until they are cooled and then wrap in plastic wrap, tinfoil, and then put in a large ziplock bag. I usually freeze in the springform, but if you want to take out of the pan. slide onto a cardboard cake round.
Last time I made baked cheesecake (with ground pistachios) I had too much filling and not enough crust, so I baked some filling in a brownie tin. Then I cut it up into chunks and froze it - and ate it straight from the freezer, like ice-cream. Totally yummy.