In the near term, 48 hours in advance is wonderful. The best cheesecake is several hours old because flavors and texture concentrate. After it had baked and cooled completely, depan it and double-wrap it in plastic. Refrigerate it. Before serving, unwrap it and allow it to sit at room temperature for 2 hours before garnishing and serving. By allowing it to come close to room temp before serving, you permit its given sweetness to become more noticeable without adding powdered sugar to any whipped cream you may be tempted to add before serving it.
In as far advance as you like. Cheesecake freezes very well- in fact many are better after a little time in the freezer. Just make sure you wrap tightly and account for thaw time.
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