• Preheat oven to 375 degrees. Prepare a 10’-12’’ springform pan. Spray with nonstick spray. Prepare two large sheets of parchment, about 16’’x12", large enough for each to line about ⅔ of the pan and overlap in the center. Press down one sheet of parchment to cover two thirds of the bottom, and pleat the sides to fit the inside of the pan—the paper should go about 1 ½-2’’ around the pan. Repeat with the second sheet, then lightly spray the inside of the parchment. Place on a baking sheet and set aside.
• In a small bowl, combine the maple syrup, brown sugar, and white sugar. In a separate bowl, stir together the flour, cinnamon, clove, allspice, nutmeg, and salt. Set both aside.
• Cream together the cream cheese, mascarpone, and sour cream until smooth. Scrape down the sides of the bowl, then add the maple syrup, brown sugar, and white sugar mixture. Mix together on medium speed until sugar begins to dissolve—about 2 minutes. Scrape down the bowl, then add the whipping cream, vanilla, almond, and maple extracts; mix until smooth. Add the eggs one at a time, mixing on medium speed, until incorporated; wait 15 seconds in between each egg. Scrape down the sides, then add the butternut squash puree. Mix on medium until well combined.
• Finally, sift in the flour, spices, and salt mixture and mix until combined. Scrape the sides one last time to ensure there are no lumps, then pour the batter into the prepared pan. Tap the pan gently on the counter a few times to release any air bubbles from the bottom.

Bake the cheesecake:

• Place on the center rack in the oven and bake for 45 minutes, then spin 180 degrees and bake for 15-30 minutes more—there should be a slight jiggle in the center of the cake (a diameter of about 2’’ before you take it out of the oven to cool on a rack). Remove the cheesecake from the oven.
• Allow the cheesecake to cool to room temperature for at least 4 hours before serving—preferably, allow the cake to chill in the refrigerator overnight.

Make the whipping cream:

• In a medium bowl, add the heavy cream and whip until almost thick. Then add in the powdered sugar, and both extracts. Mix until combined.

Serve the cheesecake:

• Serve at room temperature, or chilled with whipped cream or vanilla ice cream.