You can make the cheesecake batter in advance. Make the batter completely and then store it in the fridge for 2-3 days. Before you pour the batter into the cheesecake crust to bake, be sure to stir it well. When the batter sits in the fridge, it will separate slightly. A good stir will make the batter smooth again.  I have noticed that the cheesecake changes slightly in texture after being baked when the batter is made in advance, but it's still just as tasty.