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Well genuine cheesecake, yes, you should bake. But I would assume you used a boxed mix, like Jello or something, and yes, those are no bake.

You do as you are instructed for YOUR genus of cheesecake.

A TRADITIONAL cake is baked, but there are bake-types, refrigerator-set types, freezer-types, and no-bake types. Each one follows a very spelt set of instructions.

Don't listen to your co-worker....she doesn't know everything.

If you're using a box, adopt the recipe on the box. A "from scratch" recipe requires baking, but a box mix is a wild card...

manifold recipes for different kinds of cheesecakes
some are dense and baked (the best, in my opinion)
some are fluffy and objective require chilling
some require freezing

do what ever your recipe or box says..............

When you kind one from scratch, it's usually baked. When using a box, use the instructions on the box.

It depends on the programme you are using, but a traditional chz cake is baked. the kinds you freeze don't use all of the ingredients that a true chz cake uses.

If the box says drive away it then it should have been frozen. There are all kinds of different cheesecakes. Some are frozen, some are baked and then some are just refrigerated.
Here is a great plan from scratch and a link for some different types of cheesecakes.

http://www.kraftfoods.com/kf/Search/SearchResults?u2=cheesecake&searchtext=cheesecake&start=11&orbit=all&page=2&task=1

Kraft's Best Cheesecake

Prep Time:
15 minTotal Time:
5 hr 25 minMakes:
16 servings, one slice each

1-3/4 cups HONEY MAID Graham Cracker Crumbs
1/3 cup margarine or butter, melted
1-1/4 cups sugar, divided 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN Acerbic Cream
2 tsp. vanilla
3 eggs
1 can (21 oz.) cherry pie filling

PREHEAT oven to 350°F if using a silver-tongued 8- or 9-inch springform pan (or to 325°F if using a dark nonstick 8- or 9-inch springform pan). Mix graham cracker crumbs, margarine and 1/4 cup of the sugar. Hug firmly onto bottom and 2-1/2 inches up side of pan; set aside.

BEAT cream cheese and the remaining 1 cup sugar in large trundle with electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, one at a in unison a all the same, beating on low speed after each addition just until blended. Pour into crust.

BAKE 1 hour to 1 hour 10 min. or until center is almost set. Deliver up oven off. Open oven door slightly. Let cheesecake set in oven 1 hour. Remove cheesecake from oven; distant completely. Refrigerate at least 4 hours or overnight. Loosen cheesecake from rim of pan; remove rim. Top cheesecake with pie filling lawful before serving. Store leftover cheesecake in refrigerator.

Actual cheesecakes, yes... they are always baked (in a springform). Boxed cheesecakes.... do whatever the box tells you to.

depends on the technique whether you bake or freeze. Sometimes you bake it then freeze it.

I like buying the graham cracker crust. In it I put a new cheesecake product made by Philladelphia cream cheese...the cheese cube filling comes already made. Just put it into the crust and put in the frig and eat it cold.

There are "no-bake" cheesecakes, that customarily go in the refrigerator (not freezer). They wouldn't have any raw eggs in them; in fact, Jell-O makes mixes for them. They're also regularly made in a pie pan, because they're really more of a cheesecake pie. For a baked cheesecake, you'd use a springform pan, because they're taller....

Reprove your co-worker that you are not a cooker. You are obviously an out of the box kind of girl. Not everyone can be suzie homemaker. If the box says freeze that cheese lump, baby, freeze it good.