For best results, transfer the cheesecake from its baking pan to a flat pan, such as a small pizza pan, or a cardboard circle. Place the cheesecake in the freezer, unwrapped, until the cheesecake is frozen firm. Wrap the cheesecake in a double layer of plastic wrap, then in heavy-duty foil, and label and date. Freezing for more than a month is not recommended to retain the best quality. To thaw, place the cheesecake in the refrigerator overnight. Don't garnish the cheesecake with any toppings until ready to serve.