I have fallen in love with America's Test Kitchen's recipe for lemon cheesecake. Animal crackers in a crumb crust...who knew? It's really good. I just made it for the second time as a birthday gift for a friend. I didn't want to part with my springform pan, so I cut up her cheesecake and packed it in a plastic lined pizza box. When I was done, half the crust remained stuck to the base of the pan. What a shame as that is a really good crust. It was like each cut sliced through the base leaving a thin layer of crust behind and a thin layer attached to the cheesecake. It occurred to me that it would have been a whole lot better if I had used parchment cut to fit the base of the pan and then transferred the whole cheesecake at once. That splitting of the crust happened the first time I made I made the recipe too. I've never seen a crumb crust recipe that used parchment, but now it seems like a no-brainer - so much so that I wonder if I'm missing a key point. Is there a reason this generally isn't done? Do you know or can you think of any reason that it wouldn't work? 
I have baked crusts with parchment paper underneath several times - it works like a charm! 