Add pecans, dates and sea salt to a food processor and pulse until it comes together in a sticky dough.
Scoop out and press uniformly into the bottom of an 8-inch parchment lined (or slightly greased) baking pan. Place in the freezer to chill while you make the other layers.
Combine all cheesecake layer ingredients in a high speed blender and mix until smooth. Remove half of the mixture (leaving the other half in the blender) and spread evenly over the pecan-date crust layer. Place back in the freezer and let chill for minimum 30 minutes (this allows the layer to set).
While the crust and cheesecake layers are chilling, add the sweet potato layer ingredients to the high speed blender with the remaining half of the cheesecake layer and blend until smooth.
Set aside until the cheesecake layer has set (minimum 30 minutes in the freezer) then spread evenly as the final layer.
Place back in the freezer to set (1 hour) and keep there until ready to serve. Remove 10-30 minutes to defrost before serving.