Not a major epiphany. Not enlightenment.
But a victory!
Making dense cheesecase, you don’t really need a full crust to hold everything together–you just need some way of easing the thing out of the pan.
So: Brush the pan with melted butter. Scatter graham cracker crumbs on the butter, about 3-4 Tbs. or so, and shake loose anything that doesn’t stick.
Pour in your cheesecake batter, bake as normal.
You can barely tell the crumbs are there. Tra la! No more sticky cheesecake!