Well, obviously the burnt cheesecake doesn't have a crust on the bottom. Instead, you could say it's self-crusting with the dense, golden baked exterior. As for the taste, I think that both are very similar. Some Basque cheesecakes are creamier and lighter. But that depends on the exact recipe and whether the cheesecake is served chilled or not. Just as a side note, a Japanese cheesecake is a similar type of baked crustless cheesecake. It's also very popular but generally lighter and airier than its Spanish counterpart! Try Just One Cookbook's Japanese cheesecake recipe if you're interested in trying it!