I recommend freezing your pie before removing it from the springform pan, and especially and before slicing, so that the slices keep shape.
Be sure to keep your pie refrigerated at all times, as it melts quickly
It should last several days in the fridge.
I made roughly half the original recipe's crust to fit my 7" springform pan. For larger, such as a 9" pie plate, double the crust (see the link to the original recipe from La Fuji Mama above).