Baking camembert with crust in a larger pan?
I recommend option 1, baking in the free standing crust.  The crust should not melt away; it will set fairly early in the baking.  The air circulation on the outside of the crust should actually contribute to nice browning.

If you are concerned that it doesn't have sufficient strength to support itself itself and contain the cheese, use an appropriately sized tart ring if you have one to help support it, or form one out of a strip of aluminum foil.   This will help it keep its shape in the early part of the baking.