Scrape cheesecake filling evenly over crust. Dampen a spatula with water to help get all of the filling out, and to help smooth without sticking. Gently cover pan and refrigerate 6 hours, or freeze 2 hours, before slicing and serving. You can keep the cheesecake in the fridge, if you prefer a softer texture, or in the freezer for a firmer texture. If enjoying out of the freezer, allow to sit 20 minutes before eating, or until cheesecake is firm but not hard.