"TimothyR" > wrote in message
...
> In Mary Crownover's book "I love cheesecake," she writes: "While it is
more
> fashionable to use a spring form cake pan, I have found that a pan with a
> solid index and false bottom is much more useful." What kind of pan is
she
> referring to? I have only heard of using a spring form pan for
cheesecakes.
> Thanks.

She is talking about a loose bottom pan with three inch sides. They are
sold as "cheesecake pans" in baking supply stores. That is what I use.
Here are some examples:
http://froogle.google.com/froogle?q=...&lmode=unknown