Freeze the whole cheesecake or individual slices. Completely cool and refrigerate your cheesecake as directed. Then place it on a cookie sheet and freeze unwrapped for 2-3 hours. This ensures that the cheesecake won’t be dented or otherwise ruined when you wrap it. Then wrap it in a layer of plastic wrap and a layer of tin foil. Freeze for 1-2 months.
To thaw, remove the cheesecake from the foil and plastic wrappings and thaw uncovered for several hours, or until completely thaw. Then add whipped cream and fresh berries if desired.