Combine the flour and brown sugar. Cut in the butter using a pastry cutter and add the pecans.

Press the mixture into the bottom of a 10-inch springform pan. Bake in a 350 degree oven for 10 to 12 minutes, until lightly browned. Cool completely.

Combine the cream cheese and mascarpone cheese in a stand mixer. Beat until smooth.

Add the brown sugar, maple syrup, half-and-half, flour, and vanilla. Mix well.

Add the eggs, and beat until just combined.

Pour the cheesecake filling over the cooled crust.

Bake for 35 to 40 minutes or until about 3-inch area around the cheesecake is set and the middle still jiggles. Cool in the pan for 15 minutes. Gently run a knife around the edges, and remove the ring. Cool for 2 hours, and then cover and chill for at least 4 hours, preferably overnight.

Whip the heavy cream and Whip-It until soft peaks form. Add the maple syrup and vanilla and continue to whip until it is thick. I put mine in a piping bag and piped it over the top. Sprinkle with maple flakes.

You can make the cheesecake a few days ahead, or even freeze it for up to one month, but I would add the whipped cream the day that I was serving it.