I've decided to try my hand for the first time at making a cheesecake.

Adding pressure to the situation is that I'm going to do it for my
departmental weekly meeting at work, where we rotate the catering duty and it
becomes a game of one-upsmanship for most of us. I've found a good-looking
Oreo cheesecake recipe on the web, and that will be the do-or-die cantidate.

I just purchased a two-size set of Cephalon springform pans, which seemed to
be the heaviest, most solid looking units in the store, although I realize
there are "better" units out there.

Here's my question: these Cephalon guys are non-stick. Does that eliminate
the need to butter the inside of the springform pan, or is a baked cheesecake
so sticky that everything and anything one can do is a benefit? Any other
hints for a first-time beyond having a pan of water in the oven while baking?

Nervously,
Art