Preheat oven to 375.
Crust: Place flaxseeds in high powered blender or food processor and blend on high until the flaxseeds are ground well.
Add 1 cup pecans and dates to the flaxseeds and pulse until you have a thick, smooth nut/seed butter. (Use a tamper if needed.)
Scrape the pecan/flaxseed mixture into a medium sized mixing bowl and add 2 Tbsp butter, 1 tsp vanilla, and 1 tsp cinnamon, mixing well until it becomes a thick dough. Add more butter 1 Tbsp at a time if dough is too dry.
Grease a 9" springform pan well with butter (or line with parchment paper if you'd like, which is particularly helpful on the sides).
Press the crust evenly into the springform pan, going about an inch up on the sides. Set aside while you make the filling.
Pumpkin cheesecake: Combine cream cheese, pumpkin puree, 1/4 cup ea maple syrup and honey, 1 tsp cinnamon, arrowroot, pumpkin pie spice, 1 tsp vanilla and lemon juice in a bowl and mix well with a mixer or stick blender.
Pour into the crust and cook for approximately 25 minutes.
Remove from oven and, after cooling for a few minutes, place in refrigerator to cool an additional 10-20 minutes.
Meanwhile, make the pecan pie layer:
Pecan pie: Turn oven down to 350F.
Place butter and maple (or coconut) sugar in mixing bowl.
Pour 1/2 cup maple syrup into a small pot and bring to a boil, then pour into mixing bowl, covering the butter and maple sugar, melting them.
Add 1/4 cup honey, eggs, 1 tsp vanilla, and salt and combine well with a hand mixer.
Gently pour on top of cooled pumpkin cheesecake. (If it begins to sink in instead of staying on top of the cheesecake, the cheesecake either did not cook long enough or did not cool long enough. Don't worry! By repeating a couple of steps, you can make it work! Pop it back in the oven for about 10 minutes, then cool again.)
Top with pecan halves and place back in the oven.
Bake for about 20 minutes.
Remove and chill for 1-2 hours so that layers don't crumble when cut.