How can i bake multiple kinds of cheesecake at the same time in a spring-form pan?
Before you start separating your pie, you need to be sure that your fillings all need the same baking time and temperature. If they are from the same basic recipe and just have some extra flavors, you should be ok, if they are smaller amounts of different recipes, check the instructions carefully or ideally, make them as full pies once and note the actual parameters - random recipes from the Internet can be quite different, not all bloggers use an oven thermometer etc. 

But assuming that this is taken care of, you simply need something that has the right length (radius of your pie tin), is food safe, heat proof, and water resistant. For similar problems I have used:


Aluminum strips (fold a few times to get some stability)
Cardboard strips wrapped tightly in aluminum foil or baking parchment. 
A pie divider (a special gadget that goes into a regular pan, separating it, similar to this pie pan, comes also in square).
Glass cut to match the shape of the tin - although that was a loaf tin.


Once you have the tool of your choice, the real challenge is to keep them upright during filling and getting the tin into the oven. A kitchen helper is highly recommended.