In a large mason jar or a mixing bowl, combine rolled oats, your choice of milk, canned pumpkin purée, chia seeds, vanilla extract, pumpkin pie spice, and maple syrup.

In a separate small bowl, mix together Greek yogurt or cream cheese with a splash of additional milk and a drizzle of maple syrup until smooth.

Spoon half of the prepared oat mixture into the base of the mason jar. Layer on the cheesecake mix, then top with the remaining oat mixture.

Cover the jar tightly and refrigerate for at least 4 hours, preferably overnight.

When ready to enjoy, stir the mixture and add more milk if necessary. Top with crushed graham crackers and a drizzle of maple syrup before serving.