Cheesecake- adding cream
Heavy cream and heavy whipping cream are almost the same thing.  The only difference is the amount of fat they contain.  Heavy cream contains about 36% fat, while whipping cream contains only about 30%.  (That means that heavy cream actually produces better, thicker whipped cream!)  

Since this is going into a cheesecake, I think that this will be an acceptable substitution.  The amount of cream included in cheesecake recipes is usually quite small, and used primarily for thinning the mixture.  Cheesecake is already high in fat, so the addition of a little more is unlikely to matter, especially in such a small quantity.  I would not expect any difference in flavor or texture in the finished cake.