Most of my recipes do not require cream in the cheesecake. There are many types available on the web. Even lower fat using a low-fat cream cheese. Never use non-fat--it doesn't have the same structure and taste. But low-fat works in any standard recipe. A lot of recipes use sour cream and a few use white chocolate which makes a very creamy cheesecake without any cream.
I've run into that problem too, being that I'm lactose in-tolerant. I use French Vanilla or Regular soy creamer (depending if it calls for sweetened [french vanilla] or un-sweetened [regular]). It's not the same, but it's a good substitute.