When I've had neufchatel or cream cheese that is draining slowly, I will scrape the cheesecloth or dump the curd into a new cheesecloth if the cloth seems to have gotten clogged by the curd.
Hanging from a dowel or spoon, as Debi recommends, also makes a better use of gravity and encourages better drainage, rather than just allowing it to sit in a cloth-lined colander.
How fine is your cheesecloth? You refer to it as muslin, so I'm assuming it is quite fine. A looser weave might help you in the future.