Place whipped cream cheese and mascarpone cheese in a large bowl of mixer. Beat mixture on medium speed until smooth and creamy. Add brown sugar and continue mixing until smooth. Add eggs one at a time until each one is completely absorbed into the mixture. Add in Garam Masala spice and pumpkin mixture, beat until smooth. Spoon mixture into cheesecake pan, tart pan(s), ramekins, jelly jars that has been chilling for at least 20 minutes with the Raincoast Crisp Pie Crust. Place in 350 degree oven for approximately 40-60 minutes. Cheesecake is done when toothpick comes out clean.
Remove from oven and place on wire rack to cool. Refrigerate at least 6 hours before serving. For best results refrigerate overnight.
To garnish: Use whipping cream and some of the left over Raincoast Pie Crust.
Recipe by Tout va bien! (tm) at https://christymajors.com/sundaysupper-pumpkin-cheesecake/