For serving a cheesecake more than one to two days later, I would suggest freezing it.
The cheesecake with the sour cream topping should be fine to freeze. I would wrap it well with plastic wrap and then I also like to add a layer of aluminum foil over the plastic wrap. You could also use a freezer bag or airtight container.
Good luck with your cheesecakes. I'm sure everyone will love them!
