To prevent the cake from the cracking, I line the sides as well as the bottom of the pan with my crumb mix.
The reason that the cake cracks in an unlined pan is that, as the cake cools, it wants to contract ("pull in"). In an unlined pan, the batter will stick to the sides of the pan. If it can't "pull in", it will "pull out". Thus, the cracks. Aluminum will not give in. In a pan lined with crumbs, at least some of the crumbs will "give". The cake will be able to contract, pulling those crumbs with it, so there will be no crack. The sides of the cake may be a bit messy, but that can be cleaned up with a pastry brush.
I have baked cheesecakes MANY times this way, and have never had a problem with cracking. NEVER!

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