OmNomNom!

You could also make it gluten-free by buttering the pan very heavily and then dusting it thickly with very fine-ground nuts. And if you want to skip a crust altogether, it might work to cut a circle of baking parchment to fit the bottom of the pan; butter the bottom so the parchment will stick, and then butter the parchment and the sides of the pan very heavily. I think you could then slip a couple of wide spatulas, or a cake-layer-mover, or a small cookie sheet, or something, in between the parchment and the pan bottom, after you release the sides, and transfer the naked cheesecake to a serving platter.

(Ooooo, "naked cheesecake"!)