In a mason jar, combine rolled oats, your choice of milk, canned pumpkin purée, chia seeds, vanilla extract, pumpkin pie spice, and maple syrup. Stir these ingredients vigorously for about 1-2 minutes until well blended, ensuring there are no dry oats left.

In a small bowl, mix Greek yogurt (or cream cheese) with a splash of additional milk and a drizzle of maple syrup. Whisk for about 1-2 minutes until the mixture is silky smooth.

Spoon half of the oat mixture into the prepared mason jar. Flatten it to create an even layer. Spoon the cheesecake mixture on top and cover it with the remaining oat mixture.

Cover the jar tightly with a lid or plastic wrap and chill overnight for a minimum of 4 hours.

In the morning, stir the oats gently. Add a splash more milk if you desire a creamier consistency. Top with crushed graham crackers and drizzle with additional maple syrup.