Preheat the oven to 400ºF.
Cook sausages according to package instructions. Allow to cool, then dice and reserve.
Heat a large heavy sauté pan over medium-high heat. Add the extra virgin olive oil, then sauté the shallots and garlic until just beginning to brown. Add the kale, sautéing until bright green and tender.
Transfer the kale to a mesh strainer over a bowl and allow to cool. Drain completely.
In the bowl of a stand mixer fitted with the paddle attachment, beat the ricotta, mascarpone and Romano cheeses on medium low for about 3 minutes.
Add the eggs one at a time, beating to incorporate fully before adding the next egg.
Once the eggs are fully incorporated, fold in the diced sausage and kale.
Generously spray a 9-inch springform pan with pan release, then pour in the cheesecake mixture.
Place the springform pan on a rimmed baking sheet and place in the oven to bake for about 40-45 minutes, or when it slides out of the center clean with the tip of a knife.
Allow the cheesecake to cool to just above room temperature, then release the springform pan. Serve immediately.