well, my thought process is bring it down slowly since i had some diacetyl from pitching at 60F vs 45F. im in no rush, so figure i will keep the yeast doing their thing as long as possible before i crash it down to 34F for lagering.+1 to the above. Warm it up and let it burn out/clean up the diacetyl. You don't have to keg it once fermentation is complete. Lager it on the cake for a few weeks if you can. It will continue to condition and the yeast will go to sleep with nice reserves so you can reuse them on your next batch.
that's the game plan. plan on moving it back to 55F, then drop it a few degrees each day until 45F and leave it on cake for 2 weeks. then i will rack to keg for another 3 weeks at 34F.
Why stop at 45F on the cake?