No matter what brand you prefer, I strongly suggest using full-fat for this dessert. Low-fat varieties are thinner and won’t give you that dense, rich consistency that’s a hallmark of the perfect cheesecake.  Use the brick-style kind if possible and never spreadable. Spreadable products are more aerated than the regular variety, and which means the cake can sink into itself after baking. But if it’s all you can get at your location, you may have to try to work with what you get. Look for one with 35% fat or higher with a thick consistency.