Chill cheesecake, covered, for 4 to 24 hours ahead. Or, to freeze, place cooled cheesecake, uncovered, in the freezer for 1 hour or until firm. Remove bottom of pan. Transfer cheesecake to a large freezer bag or container. Seal, label, and freeze for up to 1 month. To serve, transfer cheesecake to a platter and loosely cover. Thaw for 24 hours in the refrigerator.