Allow the cheesecake to SLOWLY cool in the turned-off oven, with the door slightly open for 1 hour, then remove to a wire rack to cool completely.
Carefully, run a thin knife around the edge of the pan to release the cake, but leave the pan sides on.
Cover loosely, refrigerate at least 4 hours.
Up to 4 hours prior to serving, remove pan sides and place the cake on a serving plate.
If desired, garnish with mint leaves, whipped cream or lemon slices.