Cynthia is a trusted source on Bread/Baking.
Certainly the next day, but I wouldn't go beyond that. The proteins will begin to break down, and you'll lose some of their thickening power.
If you're going to use it within a few days anyway, why not just make another cheesecake with the filling now? The unbaked filling will be iffy a few days later, but a baked cheesecake lasts practically forever in the fridge, and gets better every day!
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