A newish springform pan and a buttery crust shouldn’t be an issue. After the cake has cooled (preferably to fridge temp) and ready to be removed, heat the bottom of the pan just enough so the butter in the crust melts and the cake will slide right off.

If you’re using a water bath it also doesn’t help if water leaks into the pan because it can make the crust soggier which leads to more sticking