In a medium mixing bowl, combine rolled oats, your choice of milk, canned pumpkin purée, chia seeds, vanilla extract, pumpkin pie spice, and maple syrup. Stir well for about 1-2 minutes until all ingredients are evenly blended and creamy.

In a small bowl, blend together the Greek yogurt (or cream cheese), additional milk, and maple syrup until you achieve a smooth, creamy consistency.

Spoon half of the oat mixture into the bottom of a mason jar or glass container. Gently add the cheesecake layer on top, smoothing it out carefully, then top with the remaining oat mixture, pressing down slightly.

Cover the jar or container with a lid or plastic wrap. Place it in the refrigerator to chill overnight or for at least 4 hours.

In the morning, remove your jar from the fridge and give the oats a good stir to combine the layers. Top with crushed graham crackers, a dash of cinnamon, and a drizzle of maple syrup.