I make my own cheesecake, using Alton Brown's sour cream cheesecake recipe. It's easily found on Google. It freezes beautifully. I even have a friend who cuts it into 12 pieces, so he can defrost one slice at a time. Good stuff.
Purchased cheesecake, or any other recipe; I don't know, but Mr. Brown's recipe is a winner.
You can freeze cheesecake. Cooking them in advance saves so much time. Make sure that it is wrapped well in plastic wrap and then place in a air tight container. (Think of something that has the air sucked out so there are no refrigerator taste and smells getting to it). Then double the zip lock bags etc.
I freeze my cheesecakes all the time and use them within the month or so. After that I found that the texture changed a little bit, or eat them frozen.
Let us know how they turned out.
I always freeze mine. I slice it and set it on a cookie sheet. Freeze,then take it out and wrap the frozen pieces up in Saran Wrap. Put back in freezer. And take out one piece at a time. Unwrap them before they thaw out so their perfectly shaped slices when they thaw. Works perfectly for me!!