Yep! Flour will do the trick. IMHPO I would try to not get too much more than a 1/4 or 1/3 cup per 2#'s of cheese (or each 10" round). Makes for a " very firm but not as creamy" cheese cake. Then again....that may be what you're after in the first place. I guess it all comes down to tastes.
Kinda ironic this came up, just finished pouring the batter into the pan for a cheese cake I'm making for a party this week. White Chocolate, Raspberry with a Macadamia nut crust. It's been a long while since I made one so hopefully it'll be "picture worthy". I'll try to post pics of the finished product if it is.