Cheesecake crust problem...

I have this knockout cheesecake recipe (sweet potato bourbon) from a newspaper clipping from about 15 years ago, and consistently have one problem with it - the crust sticks to the pan. Crust is a mixture of finely-chopped pecans, sugar and egg white as a binder, and the only way I can keep it from sticking (not bad, but enough to make it difficult to get a slice off the springform pan with curst intact) is to line the pan with waxed paper, and that doesn't work very well either. I spray the pan with oil beforehand, then press the crust into place and back 10 minutes before putting the batter in, per the directions. What can I do to solve the problem without changing the basic crust?

Robert, I may be all wet, but after I lightly oil a pan, I dust it with flour. This seems to keep it from sticking. Secondly, have you gone to a non-stick springform pan? Carole uses this exclusively for her cheesecakes.

I do use a non-stick pan. It's like the sugar and egg white gets sticky-syrupy, not so much like a flour crust sticking. Not a major problem, as everybody who tries it is so involved with the taste, that they hardly notice the crust, but I notice, darn it.

I only make this about once a year because it's like a coronary on a plate, it's so rich.

Try spraying it with baking spray, cutting a circle of parchment paper (not wax paper, parchment!), putting that on top of the spray, then spraying the paper again. You could do the same with melted butter: butter, paper, butter...REstaurant trick that works. I bake nothing without the paper. I don't always double butter, but that helps.