I am not sure it will work at all, RD, don't bank on it ; its just a suggestion.
I am not a food scientist or a chef or a trained cook. All I can tell you is, I make what seems to be a very wet batter with my almond cakes and it comes out a cake! It is the perfect "moistness" for me in the recipes I use it in.
I really strongly suggest that to evaluate ther properties of it you try making the recipe I PMed you both as it is written and with flour instead. That will give a clear indication of how it works and if you want to incorperate it into your cheesecake.
You are a great experimenter so experiment!
Besides which its a nice cake and will make a good change and if you like cheesecake I think you'll like this. Just try it!