Line the bottom of an 8 or 9 inch springform pan with parchment paper, and lightly grease the sides.
Place all ingredients for the crust in a food processor and process until sticky and clumpy.
Press into the bottom of the prepared pan into an even layer. Place in the freezer while you make the cheesecake layer.
Place all ingredients for the cheesecake in a high powered blender, and blend everything until smooth and creamy.
Pour the cheesecake layer over the crust layer in the pan in an even layer. Tap the pan on the counter a few times and use the back of a spoon to smooth out the top.
Freeze for at least 6 hours until set. Start the pecan pie topping before removing the set cheesecake from the freezer.
Heat a dry skillet over medium heat, and toast the pecans for 4-5 minutes while stirring frequently until browned and fragrant. Set aside.
Heat a small saucepan over medium high heat and add coconut milk and coconut sugar. Stir together.
As soon as it comes to boil, reduce the heat to low and simmer while whisking frequently for 30 minutes until reduced and thickened to a syrupy texture. It will thicken more as it cools.
Remove from heat and stir in coconut oil, vanilla extract, and sea salt.
Stir in toasted pecans, then remove the cheesecake from the freezer.
Let the pecan pie topping cool for 15 minutes then spoon it over the cheesecake in an even layer.
You can slice and enjoy the cheesecake right away. If you want to eat within one hour, place it in fridge until ready to serve. Any longer, place back in the freezer, then when ready to serve, thaw for 15 minutes before slicing.